Saturday, July 10, 2010

Sun Dried Tomato, Feta and Oregano Muffins


As much as I love sweet baked goods, I think I like savoury baked goods better because you can eat them more often! This muffin is a variation on another savoury muffin I made before - caramelized onion, sage and cheddar muffins. This time I did things a little bit different using sun dried tomatoes, feta and oregano, and I used all purpose flour instead of whole wheat and all milk instead of half heavy cream. I loved the texture of the muffins which was tops with scone-like crispy edges and insides that were nice and soft. The tomato flavour is really strong so I might cut back a bit on that next time though.


It's been a really long time since I've participated in the blog event No Croutons Required. This month, you have to make a bread recipe (quick bread or yeast bread) that you think would go well with soup or salad. I think this muffin would go great with a Greek red lentil soup or Mediterranean pepper salad. You have until July 20 to submit your entry. I can't wait to see all the savoury baked goods!


If this sounds good, you might also like:
A Dilly of a Cheese Scone
Cheddar and Black Pepper Scones
Irish Soda Bread
Cheddar & Dill Beer Bread Rolls

Sun Dried Tomato, Feta and Oregano Muffins
Adapted from The Sweet Melissa Baking Book

Makes 12 muffins

3 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tbsp salt
3/4 tsp freshly ground black pepper
1 tsp sugar
1 1/4 tsp dried oregano
10 tbsp unsalted butter, melted and cooled a bit
2 large eggs
1 cup milk, at room temperature (I used 1%)
1 cup crumbled feta cheese
1 cup sun dried tomatoes, chopped (rehydrated in hot water if not packed in oil)

Position a rack in the center of your oven. Preheat the oven to 350F. Line a standard 12 cup muffin tin with muffin papers (or butter and flour the cups or spray them with nonstick vegetable cooking spray).

1. In a large bowl, whisk together the flour, baking powder, salt, black pepper, sugar and oregano

2. In a small bowl, whisk together the melted butter and eggs. Whisk in the milk until combined.

3. Add the cheese and sun dried tomatoes to the flour mixture and gently toss with your fingers to coat. Make a well in the center. Pour the butter mixture into the center of the well and using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.

4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Bake for 30 to 35 minutes, or until lightly golden and a wooden skewer inserted into the center come sout clean. Remove to a wire rack to cool.

22 comments:

We Are Not Martha said...

These look and sound amazing!! I'm working on the Athenos Feta campaign right now, and though we're focusing on salads, this is definitely going on my list of a wonderful feta dish to make soon :)

Sues

Joanne said...

These would be PERFECT alongside a nice bowl of soup. I love the filling...sun-dried tomatoes and feta sound perfect together.

Johanna GGG said...

I love savoury muffins too because you can serve them for dinner and so they seem part of the core meal rather than snacky extras - love these ones - I am very partial to both sun dried tomatoes and feta in muffins - if only more cafes could catch on, I would buy one for lunch occasionally

kickpleat said...

I've got to do more savoury baking and these look delicious! I've got a package of sundried tomatoes (they're already hydrated) that I could definitely make use of. Yum!

CookiePie said...

Ooooh - you know. I don't usually think of savory muffins, but I always love them! What a fantastic idea. And I love the flavor combo. Yum!

Pam Walter said...

These sound yummy! Will have to give them a try when it's cool enough to turn on the oven again...like in November. http://blog.sweetservices.com/sweetscandyblog/

eileen said...

Scones, man. Those look like an excellent plan, especially for midafternoon snacking. I bet a couple chopped olives would put them completely over the top. It's like Greek salad in a muffin!

Yum Yucky said...

wow. What an interesting kinda muffin. Never heard or seen one like this one.

grace said...

you're really on a savory kick, aren't ya! these look great, although all it took to convince me of that was the presence of sun-dried tomatoes. :)

Kevin said...

These savoury muffins are just packed with flavour!

Hannah said...

I don't often bake savory muffins, but these sure are tempting! I've been obsessed with vegan feta lately, so these might be the perfect way to play with it a bit more...

Dana said...

As usual, I am totally with you here. I could not be more bored with sweet muffins, but give me a savory one and I'll eat the whole batch. Great combo!

smalltownoven said...

Mmm sounds amazing! With all the new feta recipes out there this fits right it. Love it!

Karly said...

Sounds delicious! I love muffins with soup and salad!

Peabody said...

Oh, I love a savory muffin

Margot said...

I have been on a big feta kick lately, and this sounds like the perfect way to expand my feta options

Xiaolu @ 6 Bittersweets said...

Wowza. I'm usually not that interested in savory baking, but yours always look so yummy. I just bought some feta and sun-dried tomatoes, too.

Deborah said...

I can think of so many things that these would go well with!!

kimberleyblue said...

I enjoy savoury muffins more than sweet muffins, so these are perfect for me. Plus, I like a strong sundried tomato flavour...yum!

Anonymous said...

Just got these out of the oven, so yummy! Friends are gonna love these :)

The Food Hunter said...

What an interesting combination.

coat stand said...

These sound yummy! I love muffins with soup and salad!