Roasted Red Pepper and Goat Cheese Muffins

Savory biscuits and muffins are a favorite of mine, great for serving with dinner or for eating as a snack — I'll even own to eating them for breakfast. These savory muffins combine some of my favorite ingredients — sun-dried tomatoes, soft unripened goat cheese, roasted peppers and spice — meaning they didn't last long at all! The result was a deliciously moist, slightly spicy, savory muffin that deserves to be appreciated all by itself, though it is a good choice if you are looking for a side bread option to serve up with dinner.

I roasted my own peppers instead of using the jarred variety. If you wish to do the same, detailed instructions, complete with pictures, can be found here.

Roasted Red Pepper and Goat Cheese Muffins

Recipe by Lisa Turner Published on August 27, 2008 Moist and slightly spicy savory dinner or snack muffins baked with roasted peppers, sun-dried tomatoes and goat cheese Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 3 tablespoons olive oil 1/2 teaspoon cumin seeds 4 green onions, green and white parts separated and chopped 1 cup milk 2 large eggs 2 cups unbleached white flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon dried oregano 1/2 teaspoon sea salt fresh cracked black pepper 1/2 teaspoon cayenne 1/4 cup black olives, pitted and chopped 1 large red pepper, roasted, skinned, seeded and finely chopped 1 chili pepper, roasted, skinned, seeded and finely chopped 7 oz (200 g) soft goat cheese, crumbled Instructions: Grease 12 muffins cups with butter or oil. Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, squeezing out excess liquid, and finely chop. Set aside. Heat 2 tablespoons of the oil in a small frying pan over medium heat. When hot, add the cumin seeds, stir for a few seconds, and then add the white parts of the chopped green onions. Stir for a few minutes to soften the onion, then remove from heat and let cool. Pour 1/2 cup of the milk over the fried onion. In a large bowl, beat the eggs until frothy. Blend in the remaining tablespoon of olive oil. Now stir in the chopped green onion parts, the fried onion with milk, along with the remaining 1/2 cup of milk. Now add the flour, baking powder, baking soda, oregano, salt, black pepper and cayenne, stirring gently until just combined. Fold in the roasted peppers, goat cheese, olives and sun-dried tomatoes. Spoon into the prepared muffin tins and bake for 20 minutes or until the muffins are nicely browned and a cake tester comes out clean when inserted into the middle. Transfer to a wire rack to cool for 10 minutes. Makes 12 muffins