1 hour ago
Tuesday, October 19, 2010
Wow! were these good!
I will be making these again in mini muffin tins for nice little bite size hors d'oevres for Thanksgiving.
The original recipe from Bon Appetit calls for peppadews. I am not familiar with the peppadew (though I do like saying that word), so I used 1 roasted pepper from a jar instead.
These were moist and delicious and would make a great lunch along side soup or salad.
Savory Spinach, Roasted Red Pepper & Feta Cheese Muffins: (adapted from Bon Appetit)
2 3/4 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 cup thinly sliced FRESH spinach leaves
3/4 cup crumbled feta cheese
1/2 cup chopped drained mild Peppadew peppers or roasted red peppers from a jar
Preheat oven to 375°F. Spray 12 standard (1/3-cup) muffin cups or 6 large (3/4-cup) muffin cups with nonstick spray.
Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top).
Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins and 33 to 35 minutes for large muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.