Monday, March 31, 2014

Pesto Feta Muffins for #MuffinMonday


These tasty savory muffins are a great use of leftover pesto if you have such a thing. I always seem to have a half jar kicking around the refrigerator. Use any cheese you have to keep the pesto company but I can highly recommend feta.

As you read this, I’ll be back on an Emirates 777, winging my way from chilly New England to already-summer-in-March Dubai with high temperatures reaching 90°F or 32°C. How blessed we are to live in the age of flight, even with the occasional tragic airplane crash. Before I left home on this trip to spend time with my daughters, I expressed this to a friend who completely agreed. In the old days of expatriate assignments, folks had minimum two-year contracts and the most efficient method of travel was a ship that might take weeks to get home again so home leaves were undertaken only when the work contract was up. The new non-stop Emirates Boston-Dubai flight takes about 13 hours. You eat, you sleep, you watch movies, you try desperately to sleep some more (There may possibly be some serious drinking of red wine in order to help the sleeping. Or maybe that's just me.) and you are there. See you all on the other side!

Ingredients
2 cups or 250g flour
1 teaspoon sea salt
1 tablespoon baking powder
2 eggs
1/4 cup or 60ml pesto (homemade or store-bought – I used Whole Foods brand 365)
1/4 cup or 60g butter, melted and cooled
3/4 cup or 180ml milk
1/2 cup or 3 oz  or 85g crumbled feta

Method
Preheat the oven to 350°F or 180°C and either grease your 12-cup muffin tin or line it with paper liners.

In one big mixing bowl, add your dry ingredients: flour, baking powder and salt.  Set aside.


In small mixing bowl, whisk the melted butter, milk and pesto with your eggs.



Fold the liquids to the dry mixture, stopping when they are just mixed.


Fold in the feta.


Divide the batter between your prepared muffins cups.


Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Remove from the oven and allow to cool for a few minutes.



Remove from the muffin tin and finish cooling on a rack.



Enjoy!



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10 comments:

  1. How did you know that I have a few jars of freshly made pesto at home, Stacy? This recipe came at just the right time! I love the idea of these savoury, flavourful muffins. And I just saw on Facebook that you made it home safely so hoorah! I can't wait to hear all about your trip and see more fabulous photos.

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  2. I'm a big fan of anything with feta and pesto... yum! Haha, for some reason I was expecting the muffins to be green, but instead they've come out a beautiful sunny yellow. Delish either way! Hope that your trip home went smoothly my dear xx

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  3. ooooh so delish!!! Love pesto and feta, totally obsessing over these amazing savory muffins!

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  4. I was sort of wondering if they'd turn out green too, Laura. No such luck! My trip home was smoother than a person can hope for back in economy: I had a row of four seats all to myself!

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  5. I somehow sensed you needed a use for your pesto, Nancy. This recipe is just for you!

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  6. The savory ones are always my favorites, Lauren.

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  7. Thanks, Kayle! Now stop drooling and get back to packing.

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  8. Mmm, these would be lovely with a frittata!

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