These aren’t ordinary savory muffins. They’re loaded with feta cheese, roasted pepper, and basil. Scarf them down at breakfast with eggs, or at lunch with soup or salad, or at dinner with roasted chicken.
Who says muffins have to be sweet? These feta, roasted pepper, and basil muffins are a great savory accompaniment to eggs or bacon on the breakfast table, and just as good alongside soup, salad, or roasted chicken. Do not substitute dried basil, because it just doesn’t have the punch of flavor these muffins require. If fresh basil is unavailable, substitute a tablespoon of fresh thyme or a teaspoon of dried thyme instead.–Sur La Table and Cindy Mushet
Feta, Roasted Pepper, and Basil Muffins
- Quick Glance
- 15 M
- 45 M
- Makes 12 muffins
IngredientsEmail Grocery List
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 (160°C) 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.
Recipe Testers Reviews
I made these muffins so I could use up some buttermilk I had in the refrigerator. I’m glad I did, because they’re so good. They’ve a nice balance of flavors and look colorful on the plate. They don’t rise as much as other muffins, and I’ll probably make mini muffins next time because they’d be easier to eat with soup or stew. I served mine with Provençal Vegetable Soup from Around My French Table by Dorie Greenspan.