Feta Basil Muffins

feta basil muffins

These savory muffins are wonderful for brunch, or instead of standard dinner rolls for dinner.

Makes 12 muffins

Nonstick olive oil spray
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
3oz (about 1/3 cup) reduced-fat feta, crumbled
2 large eggs
1/2 cup Light Lilly Sour Cream
1 cup reduced-fat milk
1/4 cup olive oil
1/2 cup chopped fresh basil

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and pepper. Stir in the feta.

3. In a medium bowl, beat the eggs. Add Lilly Sour Cream, milk and olive oil, whisking after each addition. Stir in the basil.

4. Pour the liquid mixture on top of the dry mixture. Mix with a spatula, just until combined.

5. Ladle batter onto prepared muffin cups, filling each about 3/4 full. Lightly spray the muffins with olive oil spray. Bake 18-20 minutes, or until a toothpick inserted in center of one of the muffins comes out clean. Cool 5 minutes in pan, then gently invert and transfer to a cooling rack. Cool 10 more minutes before serving.

Nutrition per muffin
Calories 158.3
Total Fat 7.9 g
Saturated Fat 2.5 g
Cholesterol 38.3 mg
Sodium 368.3 mg
Total Carbohydrate 16.5 g
Dietary Fiber 2.5 g
Sugars 1.6 g
Protein 6.6 g

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