Scallion, Feta, and Red Pepper Muffins

I hope everyone (that celebrates) had a lovely Easter!

We spent Saturday night with Z's side of the family for Seder (we made the Surprise Tatin from Plenty for the occasion), then drove to my aunt's house Sunday morning for Easter brunch. Then, we took yesterday off to cheer on the marathoners (and get incredibly sunburnt...thanks, Irish skin). It was a lovely, long weekend filled with family, friends, food, and one too many beers.

For Easter brunch at my aunt's house, I decided to make something savory, since I knew there would be a lot of sweet items in the spread. I had a ton of chopped scallions in the freezer (they freeze so well!), which inspired this savory muffin recipe.

Scallion, Feta, and Red Pepper Muffins

Yields: 18 medium-sized muffins (or 12 large muffins)

Adapted from First Look, Then Cook

-Non-stick vegetable or canola oil spray

-2 3/4 cups all-purpose flour

-1/4 cup granulated sugar

-2 teaspoons baking powder

-1 teaspoon paprika

-Salt and black pepper

-3/4 cup whole milk

-1/2 cup vegetable oil

-2 large eggs

-1 cup chopped scallions

-3/4 cup crumbled feta cheese

-1/2 cup chopped roasted red peppers (from a jar)

Directions:

1.) Preheat oven to 375 degrees. Spray 12 standard (1/3-cup) muffin cups (or 18 muffin cups, for smaller muffins) with non-stick spray. 

2.) Whisk flour, sugar, baking powder, paprika, salt, and pepper in medium bowl. 

3.) In a separate, large bowl, whisk milk, oil, and eggs to blend. Add dry ingredients; whisk just until blended. Add scallions, feta, and peppers; fold to incorporate evenly. 

4.) Divide batter among prepared muffin cups (for 12 muffins, cups will be filled to top; for smaller muffins, cups will be filled about halfway). Bake muffins until toothpick inserted into center comes out clean, 20 to 28 minutes, depending on how large your muffins are. Cool for 5 minutes in pan, then transfer muffins to a wire rack to cool completely. 

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Each muffin is chock-full of salty feta, spicy scallions, and sweet, juicy red peppers. I absolutely loved the flavor combination in this recipe. 

The paprika also added a great color and flavor to these muffins, without being too overpowering (the feta, scallions, and red peppers were the most apparent flavors). Served alongside endless amounts of quiche, pastries, and hash browns, these savory muffins were quite the hit at this year's Easter brunch.

What did you do this weekend?

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