Feta, Roasted Pepper, and Basil Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.0
  • Total Fat: 6.4 g
  • Cholesterol: 26.5 mg
  • Sodium: 479.8 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Feta, Roasted Pepper, and Basil Muffins calories by ingredient
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Number of Servings: 12


    2 cups (10 ounces) of unbleached all-purpose flour
    2 tsp of baking powder
    1/2 tsp of baking soda
    1/2 tsp of salt
    3/4 cup (3 ounces) of light feta (crumbled)
    3/4 cup (4 ounces) of jarred roasted red pepper, patted dry and chopped into 1/4 inch dice
    3 tbsp of finely chopped fresh basil
    1 cup of buttermilk
    1/4 cup of olive oil
    1 large egg


(makes 12 muffins)
1. pre-heat oven to 375 degrees and position an oven rack in the center. Lightly coat the muffin tin with butter, oil, or high-heat canola spray. Whisk the flour, baking powder, baking soda, and salt into a large mixing bowl. Set aside. In the medium bowl, stir together the feta cheese, roasted bell pepper, and chopped basil. Set aside.
2. Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until blended. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir gently with spatula. Mix only until there are no more streaks of flour or pools of the liquid and the batter looks fairly smooth. A few small scattered lumps throughout are fine. Gently fold in the feta cheese mixture until evenly distributed in the batter.
3. Use the large ice cream scoop or two soup spoons to divide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, until the tops feel firm and a skewer inserted in the centers comes out clean. Transfer the muffin tin to a rack and let cool for 5 minutes. Gently run a thin knife or spatula around each muffin to free it from the pan, lift out the muffins, and transfer them to a rack to finish cooling (careful - these are tender while hot). Serve Warm.
Storing: when completely cool, the muffins can be stored at room temp, wrapped in plastic or sealed in a resealable plastic bag for 2 days. Reheat, wrapped in foil in a 325 degrees oven for 8-10 mins, until warmed through.
Muffins can also be frozen for 1 month wrapped tightly in plastic wrap and resealable freezer bag. Thaw, still wrapped for 30 minutes prior to re-heating.
(Aside: don't use dried basil - if no fresh basil available - substitute a tbsp of fresh thyme or a tsp of dried thyme)

Number of Servings: 12

Recipe submitted by SparkPeople user BAMBOO70.

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