When I think of muffins, my mind races to visions of fruit-type muffins like banana or blueberry (with walnuts!). Muffins are, in a sense, “teenie cakes”, and not only are they a joy to make and eat, I appreciate their portion control size.
During these chillier days, I’ve been making comfort food, soups, and serving with homemade savory muffins. This is my first recipe out of the very beautiful book, The Art and Soul of Baking,
Warning: If you bake these on an empty stomach, while they’re baking they smell amazing – it will make you even hungrier!
by Sur la Table, Cindy Mushet Makes 12 Muffins
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 cup (8 ounces) buttermilk
1/4 cup (2 ounces) olive oil
1 large egg
Preheat oven to 375 degrees and position rack to center. If you are not using muffin/cupcake papers or cut-up squares of parchment papers, use non-stick spray to lightly coat muffin tin.
Whisk flour, baking powder, baking soda, salt and pepper in a large mixing bowl. Set aside. In a medium bowl, stir together the feta cheese and thyme. Set aside.
Pour the buttermilk into a measuring cup. Add the olive oil and egg and whisk together until well blended. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps are fine. Gently fold in the feta cheese mixture until evenly distributed in the batter.
Use a large ice cream scoop and divide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes until the tops feel firm and a skewer inserted into the centers comes out clean. Transfer muffin tin to a rack and let cool for about 5 minutes. Run a knife or spatula around each muffin and gently lift out of muffin tin wells.
Serve warm.
Liren says
What beautiful muffins! Savory muffins are definitely the way to go this time of year – these would be versatile with so many soups and salads!
Dhale says
Ooooooo these look so moist! Someone gave us a big batch of homemade chili and I think these would go perfect with it. I’ll take a dozen please 🙂
Kate/Kajal says
What lovely flavours. These muffins look divine !
my spatula says
these muffins are simply stunning! what wonderful flavors too.
Miriam/The Winter Guest says
I gotta try these!
redkathy says
Beautiful display, I can taste those muffins from here. Like the use of on hand ingredients, they obviously worked beautifully.
Daydreamer Desserts says
Those muffins look so yummy, the cheese must just make them melt in your mouth!
Daydreamer Desserts says
Those muffins look so yummy… the cheese must just make them melt in your mouth!
Nina says
I always prefer savory muffins.Looks great.Liked the choice of ingredients .
Cathy says
I didn’t need to smell them for them to make me hungry…just looking at your picture did that! They are gorgeous and they sound so good!
silvia says
Gorgeous muffins! love the ingredients combination!