Roasted Red Pepper Muffins with Feta

These savory muffins are a lovely addition to a Sunday brunch spread. Serve with softened cream cheese or garlic butter on the side.


Yield 12 muffins  Prep Time 10 to 15 minutes  Baking Time 18 to 20 minutes

For the dry ingredients
1 1/3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the wet ingredients
1/2 cup unsalted butter, melted and slightly cooled
1 cup buttermilk or sour cream
1 egg
3/4 cup chopped roasted red peppers
1/2 cup crumbled feta

1  Preheat oven to 400°F. Grease and flour one regular-sized muffin tin (3-ounce cups).

2  Sift together all the dry ingredients.

3  In another bowl, stir together all the liquid ingredients.

4  Pour the liquid ingredients into the dry ingredients while stirring slowly. Mix only until the dry ingredients have been moistened. Do not overmix—an overly smooth batter will result in heavy muffins. Fold in the red peppers and half the amount of feta cheese (remaining cheese will be sprinkled on top).

5  Portion the batter into the tin. Sprinkle with the remaining feta cheese.

6  Bake for 18 to 20 minutes or until the tops are a light gold and a toothpick inserted into center of loaf comes out without crumbs.

7  Remove muffin pan from oven and let cool for 10 minutes. Remove muffins from the pan and cool completely on a wire rack.

Photography by Ocs Alvarez |  Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon

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