These tasty savory muffins are a great use of leftover pesto if you have such a thing. I always seem to have a half jar kicking around the refrigerator. Use any cheese you have to keep the pesto company but I can highly recommend feta.
As you read this, I’ll be back on an Emirates 777, winging my way from chilly New England to already-summer-in-March Dubai with high temperatures reaching 90°F or 32°C. How blessed we are to live in the age of flight, even with the occasional tragic airplane crash. Before I left home on this trip to spend time with my daughters, I expressed this to a friend who completely agreed. In the old days of expatriate assignments, folks had minimum two-year contracts and the most efficient method of travel was a ship that might take weeks to get home again so home leaves were undertaken only when the work contract was up. The new non-stop Emirates Boston-Dubai flight takes about 13 hours. You eat, you sleep, you watch movies, you try desperately to sleep some more (There may possibly be some serious drinking of red wine in order to help the sleeping. Or maybe that's just me.) and you are there. See you all on the other side!
Ingredients
2 cups or 250g flour
1 teaspoon sea salt
1 tablespoon baking powder
2 eggs
1/4 cup or 60ml pesto (homemade or store-bought – I used Whole Foods brand 365)
1/4 cup or 60g butter, melted and cooled
3/4 cup or 180ml milk
1/2 cup or 3 oz or 85g crumbled feta
Method
Preheat the oven to 350°F or 180°C and either grease your 12-cup muffin tin or line it with paper liners.
In one big mixing bowl, add your dry ingredients: flour, baking powder and salt. Set aside.
In small mixing bowl, whisk the melted butter, milk and pesto with your eggs.
Fold the liquids to the dry mixture, stopping when they are just mixed.
Fold in the feta.
Divide the batter between your prepared muffins cups.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool for a few minutes.
Remove from the muffin tin and finish cooling on a rack.
Enjoy!
