You are here: Seasoned Cooking » All Issues » June 1999 Issue » This Article » Page 1
June 1999 Issue
Peach & Feta Muffins
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

National Potato Promotion Board

Featuring lots of recipes, nutritional information, and facts and info on America's favorite food!

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.

Shank's Extracts

The site contains information about Shank's Extracts, a detailed description of the vanilla production process and an online shopping area.


Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...

Lobster Direct

Lobster Direct can provide lobsters to you within 24 hours of order. Monthly dinner-for-four draws & recipes. Call 1-800-NS-CLAWS.
I got the idea for this recipe from a salad that I had once in New York. What made this salad memorable was the combination of peach slices and crumbled feta cheese. I've tried that salad often in my own home, but recently I decided to apply the combo to breakfast.

These tangy fruit muffins make a great treat for an informal brunch. If you know you'll have guests in the morning, just make them when you get up and keep them warm in a basket lined with a towel. If they need a little boost, pop them in the microwave for about 30 seconds before your guests arrive. Having a basket of warm muffins, some homemade spreads and fresh fruit will make any guest feel like staying! Add a pot of freshly brewed coffee and orange juice and you might have a problem getting them to leave!


Peach & Feta Muffins

  • 2 1/2 c. flour
  • 1 c. sugar
  • 1 T. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. skim milk
  • 1/2 c. buttermilk
  • 1/3 c. crumbled feta cheese
  • 2 T. olive oil
  • 1 T. vanilla extract
  • 3 egg whites
  • 1 c. finely chopped peaches (use fresh or well-drained canned peaches)
  • Cooking spray
Preheat the oven to 400 degrees.

Combine the dry ingredients (flour through salt) in a large bowl. In another bowl, mix the next six ingredients (skim milk through egg whites) until thoroughly combined. Add the moist ingredients to the dry ones and stir until just moist. Add the peaches and mix until evenly dispersed. Spoon batter into 18 muffin cups coated with cooking spray. For easier clean-up, line the cup with paper cupcake liners and spray each liner with cooking spray. (That will help you avoid muffins that won't release from the paper liners!)

Bake at 400 degrees for 18 minutes or until done. Remove from the pans immediately. Serve warm, but not hot since the feta cheese can burn tender tongues!

  • Yields: 18 muffins
  • Preparation Time: 25 minutes

I'm always on the lookout for great muffin recipes. If you've got a gem that you want to share, you can post it using the form below, visit our BBS topic for recipes, or send it to me via email.

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.