Basil, Feta and Sun-dried Tomato Muffins
Soft and savory, these basil, feta and sun-dried tomato muffins are to die for. Think Southern buttermilk biscuits with a notes of herbs and a zing of salty cheese. Amazing! They are perfect to accompany a hearty meat dish like pot roast or a butternut squash soup, but are also so light and flavorful that they are great to munch on the go for breakfast! Super easy to make, I would suggest doubling the batch so you can pop some in the freezer for easy meals later on.
1 cup buttermilk (or 1 cup milk and 1 tablespoon vinegar)
1/4 cup olive oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup crumbled feta cheese
1/2 cup chopped sun-dried tomatoes (from our garden last summer)
1/4 cup chopped fresh basil
In a large bowl, whisk together the buttermilk, olive oil, and egg.
Add in the dry ingredients and mix until well combined. The dough will be relatively thick. Fold in the chopped sun-dried tomatoes, basil, and feta cheese and mix thoroughly.
Drop into non-greased muffin tins (fill about half-way) and bake in the oven at 375 degrees F for 15-20 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Serve warm with butter.
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