Basil, Feta and Roasted red pepper muffins. As long as you’re not thinking desert these are very nice.

 

I did get some sort of sideways complaint from an anonymous muffin moocher that seeing bright red “goobers” in the muffins led him to believe that they would taste like cherries. I suppose you could make these with cherries and cream cheese. But that's not what I made and that’s a recipe for another time. 

 

I first got the basil so it would have time to dry after washing it.

 

Chopped it up.

 

drained and chopped the peppers.

 

In a bowl add flour, 

 

salt,

 

baking soda and baking powder.

 

In another bowl add olive oil,

 

oh, an egg quick run to the fridge and see of there are any eggs. I guess we aren’t running out of eggs.

 

anyway, crack one egg into the bowl.

 

pour in butter milk but if you don’t have any you could do like I did, just add a little vinegar to milk. And if somebody drank up the milk you could mix up some powdered milk. I was not going to let the lack of a few ingredients stop me from making these muffins!

 

 

Mix and pour into the dry ingredients. Just a little mixing. You do not need to stir and stir and stir. I got into stirring and stirring and watching the gluten strings form. They turned out fine but they might’ve been fluffier if I’d just combined the ingredients. 

 

toss the basil in,

 

the feta and roasted red peppers.

 

just fold in. Fill greased muffin pans about 3/4 so there’s room for them to puff.

 

Bake at 375° for 16-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.

 

Serve warm.

 

 

Basil, Feta & Roasted Pepper Muffins
Ingredients

from Taste of Home

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 cup buttermilk
• 1/4 cup olive oil
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped roasted sweet red peppers
• 1/2 cup minced fresh basil

    In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine egg, buttermilk and oil. Stir into dry ingredients just until moistened, don’t stir and stir like I did watching the gluten form with fascination. Fold in the cheese, peppers and basil.
    Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm and ok cold too.

 

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