These are wonderful breakfast (almost in themselves) muffins. A little rich, so go easy on the feta. Serve a large helping of farm fresh eggs on the side. A grapefruit would be wonderful too. Enjoy!
5 T. butter
1 1/4 c. cheddar cheese (shredded)
3/4 c. feta cheese, crumbled (go easy)
1/2 c. chopped walnuts
3/4 c. pesto
1 egg
1 1/4 c. buttermilk
1/2 t. fresh lemon juice
2 1/4 c. flour
2 1/2 t. baking powder
3/4 t. salt
1. Preheat oven to 375 F. Line muffin tins with paper liners.
2. Melt butter; cool to room temperature.
3. In a medium bowl, mix together cheese, walnuts and pesto.
4. In a separate medium bowl, whisk together egg, buttermilk, lemon juice and melted butter.
5. In a large bowl, sift together flour, baking powder, and salt.
6. Fold egg mixture into flour mixture until just blended.
7. Using as few strokes possible, fold in cheese mixture.
8. Spoon into paper liners until full and well-rounded. (Mixture won't rise much during baking, so fill the cups up!
9. Bake for 15-20 minutes or until tops are brown.
Makes: 12 muffins
*Note: the pictured muffins contain tomato pesto. Tomato pesto adds a rich italian flavor when used.
These sound fantastic! Then I calculated how many weight watchers points was in the recipe... If you see me sitting on your front steps one morning during breakfast, you will know I just followed my nose to your door! : )
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