Roasted Red Pepper and Feta Muffins

Recipe by Christy Augustin |
It’s nearly impossible to eat just one of these savory breakfast treats; the salty Feta and bright flavor of the peppers make them irresistible. This muffin is mysteriously much better the second day, so plan ahead.
Yield | 12 to 14 muffins |
2 cups unbleached all-purpose flour
¼ cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp granulated sugar
½ tsp salt
¼ tsp freshly ground black pepper
¾ cup crumbled Feta
½ cup diced roasted red peppers
2 Tbsp fresh thyme, finely chopped
¾ cup grated Parmesan, divided
½ cup milk, whole or 2 percent
½ cup sour cream, not fat-free
1/3 cup olive oil
1 large egg

| Preparation | Preheat oven to 375ºF. Combine flour through black pepper in a large bowl and whisk to combine. Stir in Feta, red peppers, thyme and half the Parmesan with a spatula or wooden spoon. In a small bowl, combine the milk, sour cream, oil and egg. Pour wet mixture into dry mixture and stir until just combined. Be careful not to overmix; the dough should be lumpy. Scoop dough into a muffin tin lined with baking cups and sprinkle tops with remaining Parmesan. Bake until golden-brown, about 20 minutes.

| Variations | This savory muffin recipe is quite versatile. Substitute freshly grated zucchini or carrots for the roasted peppers, make it with caramelized onions and bacon, or simply try blue or goat cheese instead of Feta. It’s a delicious and easy recipe, and there isn’t much you can do to mess it up.