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Baking recipe · from the recipe book

Roasted Pepper Feta Muffins with Parmesan Crust

Tender olive-oil muffins studded with sweet charred peppers and salty feta, flecked with basil and oregano, under a crisp golden Parmesan top.

Roasted Pepper Feta Muffins with Parmesan Crust

Ingredients

  • 2½ medium280 gRed bell peppercut into 1/2-inch strips
  • 2¼ cups270 gAll-purpose flour
  • ¾ cup200 gPlain yogurt, low-fat
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 large100 gEggsbeaten
  • ⅓ cup80 gOlive oildivided
  • ¾ cup crumbled120 gFeta cheesecrumbled
  • ⅔ cup grated60 gGrated Parmesandivided
  • ½ cup leaves12 gFresh basilchopped
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
  2. Toss the bell pepper strips with 5 g (1 teaspoon) of the olive oil, spread on the sheet and roast 20 to 25 minutes, until soft and charred at the edges. Cool 10 minutes, then chop into small pieces and pat dry.
  3. Lower the oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
  4. In a large bowl, whisk the flour, 40 g of the Parmesan, the oregano, baking powder, baking soda, salt and black pepper.
  5. In a second bowl, whisk the yogurt, milk, beaten egg, the remaining 75 g of olive oil and the garlic until smooth.
  6. Pour the wet mixture into the dry mixture and fold just until no dry flour remains; a few lumps are fine.
  7. Gently fold in the roasted peppers, the feta and the basil.
  8. Divide the batter among the 12 cups and sprinkle the tops with the remaining 20 g of Parmesan.
  9. Bake 20 to 22 minutes, until the tops are golden and a toothpick in the center comes out clean.
  10. Cool in the tin 5 minutes, then move to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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