Basil Feta Muffins

Tender, Savory, Baked with Care

There is something quietly subversive about a savory muffin. It asks nothing of you — no sauce, no plating, no ceremony — and yet it delivers something genuinely satisfying. The kind of thing you pull warm from the tin on a slow morning or set out alongside a simple supper without a second thought. Herbs folded into batter, briny cheese, the soft depth of roasted pepper — these are pantry gestures that become, in the oven's patient heat, something worth pausing over.

Ingredients

• butter or cooking spray
• 2 cups flour
• 2 teaspoons baking powder
• Alessi Sea Salt
• 1/2 teaspoons baking soda
• 1 egg
• 1 cup buttermilk
• 1/4 cups Alessi Extra Virgin Olive Oil
• 3/4 cups Vigo Feta Cheese, drained and crumbled
• 1/2 cups Alessi Fire Roasted Italian Red Peppers, sliced
• 3 tablespoons Fresh basil, chopped

Instructions

1. Preheat oven to 375 and grease 12 muffin cups or line with muffin liners.
2. In a large bowl combine flour, baking powder, salt, and baking soda.
3. In a small bowl, mix egg, buttermilk and olive oil with a whisk until evenly combined.
4. Stir wet ingredients into dry ingredients and mix in feta, peppers, and basil.
5. Fill muffin cups ¾ of the way full with the batter and bake for 18- 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
6. Cool before removing from the tins.