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!
- 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.