Feta, Red Pepper, and Basil Muffins

The Tailor and I have coffee together almost every day.

We meet pretty early in the morning–precaffeine, of course–

from carlsisonline

and sleepily begin our day over way-too-hot coffee and a very small local newspaper.

from watercoolerwit

Over the years, we’ve introduced each other to different things.

I now know all the words to “My Best Friend Barbara” and can intelligently discuss Cher’s disco days.

from grammardj

He now knows what Google Maps Satellite Street View can do and has been stalking everyone he knows ever since.

from sodahead

Thanks to The Tailor, I iron my quilt blocks after every seam, make a lot of quichesand have seen Can’t Stop the Music, The Village People’s only movie. Twice.

from artsbeat

Thanks to me, The Tailor read his first Jodi Picoult novel, knits long hats on a round plastic loom, and became obsessed with the NCAA tournament bracket, even though he’s still not quite sure what a basketball looks like.

from time4gag

Recently, The Tailor gave me  a terrific book called The Art & Soul of Baking by Cindy Mushet.

The Art & Soul of Baking

This book is rife with information, tips, and great recipes. I made one of them almost immediately.

from themccollochfamily

Feta, Red Pepper, and Basil Muffins.

Tell me you would be able to bypass that one.

Go on, tell me.

I knew you couldn’t.

First, gather your ingredients.

  • 2 cups AP flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 3/4 c crumbled feta
  • 1/2 (4 oz) jarred roasted red bell pepper
  • 3 T chopped basil
  • 1 c buttermilk
  • 1/2 c olive oil
  • 1 egg

Preheat the oven to 375.

Now grab that jar of peppers.

jar o’ peppers

And chop 4 oz (1/2 c).


Now finely chop your basil.



Once your prep is complete, combine the flour, baking powder, baking soda, and salt in a large mixing bowl.

dry ingredients

In a smaller bowl, combine the feta, peppers, and basil.



In an even smaller bowl, or a measuring cup, combine the buttermilk, olive oil, and egg.

Whisk and blend.

wet ingredients

Make a hole in your dry ingredients and pour the wet ingredients into it.

Stir gently with a spatula until just combined. You don’t want to overwork the baking powder. Small lumps are fine.


Gently, gently fold in your savory ingredients.



Dollop into a well-greased muffin tin.

ready to bake

Bake for 18-20 minutes or until done. I never time anything, since the time suggested is never right.


Serve with brunch or dinner. They’re better as a side than as a feature.


suck it, martha.

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Categories: Food & Drink


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2 Comments on “Feta, Red Pepper, and Basil Muffins”

  1. February 18, 2013 at 6:43 pm #

    I know I have read this before but I did not remember that picture of Yao Ming. I can’t stop laughing.

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