Savory Breakfast Muffins

Savory muffins make a great breakfast as they are filling and healthy. This recipe is no exception. Made with mostly whole wheat flour with roasted red bell pepper, spinach and feta cheese these muffins will be a welcome addition to your breakfast menu.

I used King Arthur white whole wheat flour along with a small amount of all purpose flour. I chose spinach, red bell pepper and feta cheese as we all like that combination.

I roasted the red bell pepper on the gas stove until charred, peeled and diced it. It added a lovely flavor to the muffins.

You will need
3/4 cup milk
2 eggs
1/2 cup oil
2 cups white whole wheat flour
3/4 cup all purpose flour
1/4 cup sugar
2 tbsp. baking powder
1 1/2 tsp. salt
1 tbsp. dried sage or thyme
1 tsp. paprika (adjust according to taste)
1 cup spinach, julienne
1 red bell pepper
3/4 cup crumbled feta cheese

Preheat oven to 375 F. Using a few drops of olive oil grease a 12 muffin pan and keep aside.

Wash the red bell pepper and stick a fork in the center. Roast it over the stove top flame until charred on all sides. Meanwhile julienne the spinach and crumble the feta cheese. Once charred wrap the pepper in foil and keep aside for 10 minutes.

In a large mixing bowl beat the eggs. Combine the milk and oil. Add the sugar and combine. Sift in the flours, baking powder, thyme or sage, paprika and salt.

You should have a fairly thick batter, more like a dough than batter. Add the spinach and feta cheese. Unwrap the bell pepper, peel the skin and dice. Add it to the batter.

Mix all the ingredients until the vegetables and cheese is well distributed.

Scoop the batter into the greased muffin pan. Fill the muffin to the very top. Bake for 25-30 minutes or until a tester comes out clean.

Use a blunt knife to loosen the sides and transfer to a cooling rack. Let them cool completely before storing. Use in within a day or two.