Feta, Roasted Pepper and Basil Muffins

Feta, Roasted Pepper and Basil Muffins (Adapted from The Art and Soul of Baking)

1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces (about 3/4 cup) crumbled feta cheese
1/2 cup roasted red bell pepper, patted dry and chopped into 1/4" dice
3 tablespoons finely chopped fresh basil
1 cup buttermilk
1/4 cup olive oil
1 large egg

Preheat the oven to 375 degrees.

In a large bowl, whisk together flours, baking powder, baking soda and salt. In a medium bowl, stir together the feta, roasted pepper and basil.

In a small bowl, whisk together buttermilk, olive oil and egg. Pour mixture into the dry ingredients and stir just until combined. Scatter the cheese mixture into the bowl, then gently fold into the batter.

Evenly divide the mixture between the wells of a 12-cup muffin tin lightly coated with cooking spray. Place pan into the oven and bake until the tops of the muffins spring back when lightly touched on the top or a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 16 to 20 minutes.

Remove pan from the oven and place on a wire rack to cool for 5 minutes. Carefully turn muffins out onto a wire rack and allow to cool briefly before serving.

Makes 12 muffins.

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