Butcher Block Kitchen Islands

Photo 1 – Susan Gilmore
Photo 2 –

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

5 Responses to “Butcher Block Kitchen Islands”

  1. #
    Jen — April 23, 2012 at 2:44 am

    These sound great! How long would you recommend baking them for if using mini muffin tins?

  2. #
    where to buy concert tickets cheap — June 12, 2013 at 4:27 am

    Heat oil in 311 concert tickets 2012 pan over high.
    Another thing to remember about buying presale 311 Concert Tickets 2012
    is to promote the Rolling Stones’ five” 50 and Counting. The envelope was postmarked May 3, 311 concert tickets 2012 2008 Community Christian ChurchThis looks like a terrific season ahead. Ticket Links for for Arizona Cardinals vs.

  3. #
    Katie Bee — September 19, 2013 at 7:16 am

    I recently adopted this recipe for some younger guests who weren’t into feta. I swapped the feta for cheddar and exchanged some scallions for the basil. They were still very delicious.


  1. Pingback: Feta, Basil and Roasted Pepper Muffins | The Muffin Blog

  2. Pingback: 2011–The Cookbook | sower sewer so her

Leave a Comment

Feta, Basil, & Roasted Pepper Muffins

Bite into a muffin and you expect something sweet, probably laced with pieces of fruit or bands of sugar. Everyone has their favorite foods to eat and recipes to make but sometimes it’s nice to make something unexpected. Take these muffins for example. Unlike your typical sweet muffin these guys are savory with crave-worthy salty bites of feta studded throughout. They’re perfect for breakfast or a snack and they even freeze well. Also, you probably have most of the ingredients on hand already. And if you don’t, go to the store and buy them! You won’t regret it.

Recipe Rundown
Taste: Savory & salty.
Texture: Tender with crumbly feta and meaty pepper.

Ease: Pretty easy, requires a little prep but still takes less than 15 minutes to throw together and into the oven.
Appearance: The color threads of green and red are a colorful surprise.
Pros: Simple, quick, nice change from traditional sweet muffin. Perfect snack.
Cons: None.
Would I make this again? I’ve got some in the freezer right now!

Feta, Basil, & Roasted Red Pepper Muffins
From The Art & Soul of Baking
Yield: 12 muffins
  • 2 cups (10 ounces) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/2 cup (4 ounces) jarred roasted red bell pepper, patted dry and chopped into 1/4-inch dice
  • 3 tablespoons finely chopped fresh basil
  • 1 cup (8 ounces) buttermilk
  • 1/4 cup (2 ounces) olive oil
  • 1 large egg
1. Preheat the oven to 375°F and position an oven rack in the center.  Lightly coat the muffin tin with melted butter, oil, or high-heat canola-oil spray.  
2. Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. In a small bowl, stir together the feta cheese, roasted bell pepper, and chopped basil.  Set aside. Pour the buttermilk into the measuring cup.  Add the olive oil and the egg and whisk together until well blended.  
3. Make a well in the center of the dry ingredients.  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 scattered throughout are fine – they will disappear during baking.  Gently fold in the feta cheese mixture until evenly distributed in the batter.
4. Use the large ice cream scoop or 2 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 into the centers comes out clean.  Transfer the muffin tin to a rack and let cool for 5 minutes. 
5. 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 or store airtight at room temperature for up to 2 days or frozen for 1 month. Reheat room temperature muffins in oven at 375 for about 8 minutes or in microwave.

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

7 Responses to “Feta, Basil, & Roasted Pepper Muffins”

  1. #
    Maria — January 6, 2011 at 5:47 pm

    I love these! So pretty! I am going to make them to go with a soup or salad!

  2. #
    Cherine — January 6, 2011 at 5:58 pm

    Those muffins look so tempting!

  3. #
    dinnersanddreams.net — January 7, 2011 at 1:28 am

    I like savory muffins. Feta is a great ingredient you added here.


  4. #
    livininthekitchen — January 9, 2011 at 4:54 pm

    Mmm! I'm a huge fan of muffins, and these look like the kind of muffin you could just have for lunch or dinner! Awesome!!
    Thanks for posting,
    Jess : )

  5. #
    kimberleyblue — April 15, 2011 at 5:52 pm

    I made these, and loved them. They're so moist and bursting with flavours. Beautiful to look at too!

  6. #
    Someone Named Erica — July 6, 2011 at 12:03 am

    I am trying to branch out from only making sweet foods, so after searching my options for non-sweet muffins I came across this recipe…. I tried the first one and was unsure if I liked it or not (something about a non-sweet muffin), but then I tried a second muffin and after working my brain around, I am in now in love. They turned out very nice and the colors from the peppers and basil makes them look very pretty in addition to their delicious flavor. So I will totally make them again. :)

  7. #
    Tessa — July 6, 2011 at 2:54 am

    Erica – I'm glad you ended up liking them! :)

Leave a Comment