These muffins are perfect match for tomato soup or serve them on their own for a quick breakfast. The savory ingredients that I folded into the muffin dough are exchangeable. Try substituting the feta, pepper and basil for cheddar and jalapenos or chives, bacon, and cheddar.
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup crumbled feta cheese
- 3⁄4 cup jarred roasted red bell pepper, patted dry and chopped into 1⁄4-inch dice
- 8 tablespoons finely chopped fresh basil
- 1 cup (8 ounces) buttermilk
- 1⁄4 cup (2 ounces) olive oil
- 1 large egg
- Preheat the oven to 375°F and position an oven rack in the center. Lightly coat the muffin tin with melted butter.
- Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. Set aside.
- In the medium bowl, stir together the feta cheese, roasted bell pepper, and chopped basil. Set aside.
- Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until well blended.
- Make a well in the center of the dry ingredients.
- Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine—they will disappear during baking.
- Gently fold in the 2/3 of the feta cheese mixture until evenly distributed in the batter.
- Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups.
- Add a some of the mixture to the tops of each batter pile.
- Bake for 18 to 20 minutes, until the tops are slightly browned, feel firm, and a skewer inserted into the centers comes out clean.
- Transfer the muffin tin to a rack and let cool for 5 minutes. Gently run a thin knife or spatula around each muffin to free it from the pan, lift out the muffins, and transfer them to a rack to finish cooling (careful, these are tender while hot). Serve warm.
- When completely cool, the muffins can be stored at room temperature, wrapped in plastic or sealed in a resealable plastic bag, for 2 days. Reheat, wrapped in foil, in a 325°F oven for 8 to 10 minutes, until warmed through. The muffins can also be frozen for up to 1 month, wrapped tightly in plastic wrap and then sealed in a resealable plastic freezer bag. Thaw, still wrapped, for 30 minutes before reheating.
I adapted this recipe from Sur La Table. The biggest change is significantly increasing the cheese mixture.