These savory muffins are delicious -- they turned out more like biscuits: very fluffy and light. The green onions gave them a little texture, and feta and sun dried tomatoes are a perfect combination. I took a basic muffin recipe from the Sunset Cookbook of Breads and added the cheese and veggies -- they would be great with bacon and cheddar, or apricots and almonds, or anything else on hand. These ones are perfect with a bowl of soup.
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
1 egg
4 ounces crumbled feta cheese
1 cup green onions, chopped
1/2 cup sun dried tomatoes, chopped
1/2 teaspoon black pepper
1 teaspoon dried oregano
Mix the dry ingredients (flour, salt and baking powder) in a bowl. In another bowl, mix the wet ingredients (milk, oil and egg). Add the wet ingredients to the dry ones and mix till thick, then mix in the feta, green onions and sun dried tomatoes. Spoon into a greased muffin pan and bake at 375 for about 40 minutes, until golden.
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