Best Basil Feta Roasted Pepper Muffins Recipes

FETA 'N' CHIVE MUFFINS

Feta 'n' Chive Muffins image

This is a "spring" variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. -Angela Buchanan, Boulder, Colorado

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1/2 cup crumbled feta cheese
3 tablespoons minced chives

Steps:

In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BELL PEPPER MUFFINS

Bell Pepper Muffins image

Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
2 tablespoons butter
2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 large egg
1/4 cup egg substitute
1 cup fat-free milk

Steps:

In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

SAVORY SPINACH, FETA, AND ROASTED RED PEPPER MUFFINS

Savory Spinach, Feta, and Roasted Red Pepper Muffins image

This recipe comes from Bon Appetit. Recipe calls for 1/2 C chopped roasted red pepper. You can use roasted red peppers from a jar (drained) or homemade roasted red peppers.

Provided by Rinshinomori

Categories Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

nonstick vegetable cooking spray
2 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
3/4 cup crumbled feta cheese
1/2 cup chopped sweet roasted red pepper (see recipe description)

Steps:

Preheat oven to 375°F
Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Nutrition Facts : Calories 249.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 40.9, Sodium 411.4, Carbohydrate 27.8, Fiber 1, Sugar 5.5, Protein 6