Delicious savory muffins, especially wonderful when served with soup.
Savory Muffins with Sun Dried Tomatoes, Feta Cheese, and Thyme
2 cups (250 grams) flour (I used 1/2 wheat, 1/2 buckwheat)
3 tsp. baking powder
1 tsp. salt
3/4 cup (200 grams) sour cream
3 Tbsp. milk
1/4 cup (75 ml) olive oil
1/3 cup (80 grams) sun dried tomatoes, packed in oil, drained and finely chopped
2/3 cup (150 grams) feta cheese, finely diced
1 1/2 tsp. dried thyme
Preheat oven to 400ºF / 180ºC, and line or grease 12 muffin cups.
In a large bowl, mix flour with baking powder and salt. In a separate bowl, mix eggs, sour cream, milk, and oil. Add egg mixture to flour, and stir just until ingredients are moistened.
Add chopped sun dried tomatoes, feta cheese, and thyme to batter. Distribute batter among muffin cups and bake for 18-20 minutes or until golden.
Serve warm, fresh from the oven, (buttered is a nice luxury) with soup or stew.
Note: You can experiment with different flour combinations in this recipe, for instance 1/2 plain flour, 1/2 whole wheat - or try out gluten-free flours like buckwheat or garbanzo bean flour.