Feta and Thyme Muffins

When I think of muffins, my mind races to visions of fruit-type muffins like banana or blueberry (with walnuts!). Muffins are, in a sense, “teenie cakes”, and not only are they a joy to make and eat, I appreciate their portion control size.

During these chillier days, I’ve been making comfort food, soups, and serving with homemade savory muffins.    This is my first recipe out of the very beautiful book, The Art and Soul of Baking, by Sur la Table, Cindy Mushet.   The original recipe is entitled Feta, Roasted Pepper and Basil Muffins.   With a title like that of ingredients, why would I change it…it sounds so delicious already!   Truth be told, I didn’t have any roasted peppers or basil on hand.  I did, however, have some thyme and feta and so they were destined to be savory muffins at my dinner table for the following evenings.   For a very slight mild punch…I added 1/4 teaspoon of black pepper.

Warning:  If you bake these on an empty stomach, while they’re baking they smell amazing – it will make you even hungrier!

Feta and Thyme Muffins
source slightly modified from The Art and Soul of Bakingby Sur la Table, Cindy Mushet

Makes 12 Muffins

Ingredients

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 cup (8 ounces) buttermilk
1/4 cup (2 ounces) olive oil
1 large egg

Directions

Preheat oven to 375 degrees and position rack to center.  If you are not using muffin/cupcake papers or cut-up squares of parchment papers, use non-stick spray to lightly coat muffin tin.

Whisk flour, baking powder, baking soda, and salt in a large mixing bowl.   Set aside.  In a medium bowl, stir together the feta cheese and thyme.  Set aside.

Pour the buttermilk into a measuring cup.  Add the olive oil and egg and whisk together until well blended.  Make a well in the center of the dry ingredients and 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 are fine.   Gently fold in the feta cheese mixture until evenly distributed in the batter.

Use a large ice cream scoop and 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 muffin tin to a rack and let cool for about 5 minutes.  Run a knife or spatula around each muffin and gently lift out of muffin tin wells. Serve warm.

Teenie Cakes