Day 171: Peppadew Muffins

Aren't these the prettiest little muffins?

Thanks to CookSister, a South African living in the UK, I knew just what to do with something new that showed up at the local supermarket recently, peppadews, a part tomato / part pepper indigenous to the Eastern Cape of South Africa.

I was intrigued by the peppadews themselves but also by a muffin with half the 'standard' amount of fat.

For all their prettiness and relative healthfulness, the taste testers found these a bit floury and at least to one palate, 'too spicy'. (They are good warm and doused in butter!)

Destined for picnic sandwiches, these were made in giant muffin tins. The picnic didn't happen but I do think these muffins would be great that way, with ham or turkey or something slightly salty tucked inside with a little mayo, lettuce, tomato, even cheese.

CookSister's Recipe and Notes (including metric measurements, fyi you may have to scroll down aways)
Hands-on time: 15 minutes
Oven time: about 12 - 20 minutes
Makes 6 giant or 12 standard size muffins

1 cup buttermilk (CookSister specified sour milk)
1 egg
1/4 cup olive oil
1/2 cup grated cheddar cheese (substituted for CookSister's Parmesan cheese)
1/4 cup peppadews, drained and chopped
2 teaspoons chopped fresh chive (substituted for CookSister's fresh thyme)

2 cups cake flour (be sure to 'fluff' before measuring)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 400F.

Whisk together the buttermilk, egg, olive oil, cheese, peppadews and chive. Collect the dry ingredients on top of the wet batter and stir lightly until well combined but without incorporating into the wet batter. Then stir into the wet ingredients until just incorporated. (This isn't a home ec-teacher "approved" technique but one used successfully again and again to save on dishwashing.) Spoon into well-greased muffin tins and bake for 12 - 20 minutes (the giant muffins took 17 minutes) or until a knife or toothpick inserted in the middle comes out clean. Let cool for a few minutes before removing from the tin.

Per Giant Muffin: 305 Cal (38% from Fat, 11% from Protein, 51% from Carb); 9 g Protein; 13 g Tot Fat; 3 g Sat Fat; 39 g Carb; 1 g Fiber; 195 mg Calcium; 4 mg Iron; 575 mg Sodium; 49 mg Cholesterol, Weight Watchers 6 points

Per Standard-Size Muffin: 153 Cal (38% from Fat, 11% from Protein, 51% from Carb); 4 g Protein; 6 g Tot Fat; 1 g Sat Fat; 19 g Carb; 0 g Fiber; 98 mg Calcium; 2 mg Iron; 287 mg Sodium; 25 mg Cholesterol, Weight Watchers 4 points

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hey Alanna!

    Glad to see you enjoyed the muffins! I love them - as you say, with hot with butter they take a lot of beating. I have made them in standard and mini size - and now we have their big brother the giant muffin! You can also try peppadews as a quiche filling or on a pizza. I have also mixed chopped peppadews into a honey-soy glaze for pork chops. Mmmmm!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna