Savory Spinach, Feta & Roasted Red Pepper Muffins
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.
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These were moist and delicious and would make a great lunch along side soup or salad.
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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).
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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.
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Comments
LL
P.S. Great idea for Thanksgiving!
They are delicious on pizza and are particularly good with feta cheese!