I have been trying really hard to improve the photos in my blog, but every once in a while, my patience is low, I am feeding guests, and I am starving. I just can’t get a good picture, and I give up. This is exactly what happened here – so I apologize. I know it is always so much more appealing to make something when the picture looks good – but trust me, these were excellent – so much better than the picture portrays.
I saw this recipe in Bon Appetit, and I just love the idea of a savory muffin. You don’t see a lot of savory muffin recipes – mostly they are savory biscuit type recipes – which I happen to love. Therefore, I had to make these – I thought they would go great with an egg dish – for dinner. The muffins were delicious. They were slightly sweet – but the cheese really solidified them as a savory muffin. They were plenty moist, and went perfectly with the quiche I made for dinner. I couldn’t find parpadew peppers, so I just used roasted red peppers, which are also slightly sweet – so they were a perfect substitution. These also would be great for brunch – and they are very easy to make. So – sorry about the picture, but trust me, they are worth making.
Ingredients
- Nonstick vegetable oil spray
- 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 spinach leaves
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped drained mild Peppadew peppers or roasted red peppers from a jar
Preparation
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.
Makes 12
For a printer-friendly version of this recipe, please click here: Savory Spinach, Feta, and Roasted Pepper Muffins
First Look, Then Cook 