Sun Dried Tomato, Feta and Oregano Muffins

As much as I love sweet baked goods, I think I like savoury baked goods better because you can eat them more often! This muffin is a variation on another savoury muffin I made before - caramelized onion, sage and cheddar muffins. This time I did things a little bit different using sun dried tomatoes, feta and oregano, and I used all purpose flour instead of whole wheat and all milk instead of half heavy cream. I loved the texture of the muffins which was tops with scone-like crispy edges and insides that were nice and soft. The tomato flavour is really strong so I might cut back a bit on that next time though.

It's been a really long time since I've participated in the blog event No Croutons Required. This month, you have to make a bread recipe (quick bread or yeast bread) that you think would go well with soup or salad. I think this muffin would go great with a Greek red lentil soup or Mediterranean pepper salad. You have until July 20 to submit your entry. I can't wait to see all the savoury baked goods!

If this sounds good, you might also like:
A Dilly of a Cheese Scone
Cheddar and Black Pepper Scones
Irish Soda Bread
Cheddar & Dill Beer Bread Rolls

Sun Dried Tomato, Feta and Oregano Muffins
Adapted from The Sweet Melissa Baking Book

Makes 12 muffins

3 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tbsp salt
3/4 tsp freshly ground black pepper
1 tsp sugar
1 1/4 tsp dried oregano
10 tbsp unsalted butter, melted and cooled a bit
2 large eggs
1 cup milk, at room temperature (I used 1%)
1 cup crumbled feta cheese
1 cup sun dried tomatoes, chopped (rehydrated in hot water if not packed in oil)

Position a rack in the center of your oven. Preheat the oven to 350F. Line a standard 12 cup muffin tin with muffin papers (or butter and flour the cups or spray them with nonstick vegetable cooking spray).

1. In a large bowl, whisk together the flour, baking powder, salt, black pepper, sugar and oregano

2. In a small bowl, whisk together the melted butter and eggs. Whisk in the milk until combined.

3. Add the cheese and sun dried tomatoes to the flour mixture and gently toss with your fingers to coat. Make a well in the center. Pour the butter mixture into the center of the well and using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.

4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Bake for 30 to 35 minutes, or until lightly golden and a wooden skewer inserted into the center come sout clean. Remove to a wire rack to cool.