Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup milk, room temperature
¼ cup unsalted butter, melted
2 large eggs, room temperature
½ cup chopped sun-dried tomatoes
½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley or basil
Instructions
- Preheat oven to 400°F and grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- In a separate bowl, whisk together milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in the sun-dried tomatoes, feta cheese, and herbs.
- Divide the batter evenly into the muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Swap feta for goat cheese or shredded cheddar.
- Add chopped kalamata olives for a Mediterranean touch.
- Incorporate chopped spinach or zucchini for extra veggies.
- Use dried herbs if fresh aren’t available.
- Use a 1:1 gluten-free flour substitute for a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 2g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
