Basil, Feta, Tomato & Roasted Pepper Bites | Mini-Muffini s bosiljkom, paradajzom, fetom i paprikom

Ingredients

Yield: 12 Muffins (normal size) or 24 Mini-Muffins

• 280 g (2 cups; 10 ounces)  all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 90 g (3/4 cup) crumbled feta cheese
• 1 (3⁄4 cup) jarred roasted red bell pepper, patted dry, then chopped
• 1 tomato, small, chopped
• 3 tablespoons finely chopped fresh basil
• 250 ml (1 cup, 8 ounces) buttermilk
• 60 ml (1⁄4 cup, 2 ounces) olive oil
• 1 egg (large)

Directions

1. Preheat the oven to 375°F and position an oven rack in the center. Lightly coat the muffin tin with olive oil.
2. Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. Set aside.
3. In the medium bowl, stir together the feta cheese, roasted bell pepper, chopped tomato and chopped basil. Set aside.
4. Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until well blended.
5. Make a well in the center of the dry ingredients.
6. Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine—they will disappear during baking.
7. Gently fold in the 2/3 of the feta cheese mixture until evenly distributed in the batter.
8. Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups.
9. Add a some of the mixture to the tops of each batter pile.
10. Bake for18 to 20 minutes, until the tops are slightly browned, feel firm, and a skewer inserted into the centers comes out clean.
11. Transfer the muffin tin to a rack and let cool for 5 minutes. Gently run a thin knife or spatula around each muffin to free it from the pan, lift out the muffins, and transfer them to a rack to finish cooling (careful, these are tender while hot). Serve warm.

Ergibt: 12-15 Muffins oder 24 Mini-Muffins

Zubereitung

 

A recept ide ovako:

Sastojci

Za 12 muffina ili 24 mini muffina

• 280 g brašna
• 1 prašak za pecivo
• 1/2 kašičice soli
• 1/2  kašičice sode bikarbone
• 1 pečena crvena paprika (oguljena, iscijeđena i na kockice izrezana)
• 90 g feta sira
• svježeg bosiljka po okusu (otprilike 3 kašike, sitno isjeckano)
• 250 ml „Buttermilch“ (ili tečni jogurt)
• 1 veće jaje
• 60 ml maslinovog ulja

Priprema

1. Zagrijati pećnicu na 180° C.
2. U jednoj posudi izmiješati brašno, sodu bikarbonu, prašak za pecivo i sol.
3. Isjeckanu crvenu oguljenu papriku pustite da se dobro ocijedi. Dodati izmrvljeni sir, isjeckani bosiljak i promiješati spatulom.
4. U zasebnu posudu umutiti jaje sa Buttermilch/ ili tečnim jogurtom i maslinovim uljem mikserom.
5. U zdjeli sa suhim sastojcima napraviti mali krater u sredini mase i lagano spatulom promiješati, taman toliko da dobijete gusto tijesto. Tijesto mora biti gusto, i ako bude još grudvica u tijestu, nema veze, nakon pečenja se ne vidi ništa.
6. Dodati smjesu sa isjeckanim paprikama, paradajzom, i sirom i samo kratko promiješati.
7. Pleh za muffine podmazati maslinovim uljem, i ako pravite normalne muffine sipati 2 kašike tijesta (ili 1 kugla sa spravom za sladoled kugle), a ako pravite mini-muffine (kao ja) staviti otprilike 1 kašiku tijesta.
8. U prethodno zagrijanoj pećnici peći normalne muffine 18-20 minuta, a mini muffine 8-10 minuta, i paziti da ne pretamne! Trebaju biti svijetlo smeđe boje.  Test čačkalicom.
9. Nakon pečenja ostaviti otprilike 5 minuta u kalupima, i onda ih izvadite iz kalupa.
10. Servirati tople ili hladne.

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