Monday, July 19, 2010

More Tomato Feta Muffins

My last batch of Tomato Feta Muffins turned out so yummy that I decided to try the combo again. This time I added some sour cream to the mixture and they came out even BETTER! As usual I used Athenos Crumbled Feta (awarded "Best Feta" at the 2009 World Dairy Expo) and this time in Garlic and Herb flavor. Trust me, there's NOTHING like the flavor of this yummy combo!

Ingredients: (6 muffins)

1/4 c butter, melted and cooled
1/3 c sour cream
1/4 c milk
1 egg
3/4 c all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 Roma tomatoes, about 1/2 c, chopped
4 oz crumbled Feta cheese


1. Preheat oven to 400°F. Line 6 muffin cups with paper liners.

2. In a measuring cup, whisk together the butter, sour cream, milk and egg. In another bowl mix together the flour, sugar, salt, baking powder and baking soda. Stir in wet ingredients just until combined. Stir in tomatoes and cheese.

3. Fill muffin cups. Bake for 15-20 minutes, until lightly browned on top and toothpick inserted in the middle of a muffin comes out clean.

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