SUBMITTED BY: Nancy Josland Dalsin
Savory Spinach, Feta, and Peppadew Muffins
If you can’t find Peppadew peppers, use jarred roasted red peppers instead.
Makes 12 standard muffins or 6 large muffins
* PREP: 30 minutes
* TOTAL: 3 hours (includes cooling time)
Recipe by Singita Sweni Lodge, Kruger National Park, South Africa
September 2010
Ingredients
* Nonstick vegetable oil 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 drained mild Peppadew peppers or roasted red peppers from a jar
*
Ingredient Info
Peppadew peppers are available in jars or in the deli section at some supermarkets, at specialty foods stores, and from peppadew.com.
Preparation
*
Preheat oven to 375°F. Spray 12 standard (1/3-cup) muffin cups or 6 large (3/4-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 (cups will be filled to top).
*
Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins and 33 to 35 minutes for large 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.
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