• Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

  • 1/2 onion, chopped
  • 1 teaspoon Alessi Garlic Puree
  • teaspoon 1 1/2 cans Alessi Crushed Tomatoes
  • 2 cups chicken broth
  • Alessi Ground Pepper, to taste
  • 2/3 cups Vigo Orzo
  • 2 cups flour
  • 2 teaspoons baking powder
  • Alessi Sea Salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup Vigo Extra Virgin Olive OilAdd
  • 3/4 cups Vigo Feta Cheese, drained and crumbledAdd
  • 1/2 cup Alessi Fire Roasted Italian Red Peppers, sliced
  • 3 tablespoons fresh Basil, choppped

Directions

Preheat oven to 375 and grease 12 muffin cups or line with muffin liners.

In a large bowl combine flour, baking powder, salt and baking soda. In a small bowl, mix egg, buttermilk and olive oil with a whisk until evenly combined. Stir wet ingredients into dry ingredients and mix in feta, peppers and basil.

Fill muffin cups ¾ of the way full with the batter and bake for 18- 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool before removing from the tins.