Savoury Red Bell Pepper Muffins: A Mediterranean Appetiser

What Are Red Bell Pepper Muffins?

Red Bell Pepper Muffins are a savoury variation of traditional muffins, commonly found in Mediterranean-inspired cuisine. While muffins are often thought of as sweet baked goods, this version uses red bell peppers, anchovies, and capers for a bold, savoury flavour profile. Red bell peppers have been cultivated for centuries in the Americas and were brought to Europe in the 16th century, quickly becoming a staple for adding vibrant colour and natural sweetness to countless dishes. Anchovies and capers, both traditional ingredients in Mediterranean cooking, provide a deep umami richness that enhances the overall flavour of the muffins, making them a truly memorable bite.

Why You Will Love This Recipe

These muffins offer a wonderful contrast between the soft, airy base and the rich, savoury ingredients folded inside. Red bell peppers provide natural sweetness, Parmesan adds depth and nuttiness, while anchovies and capers introduce a subtle, savoury umami punch. The addition of diced cheese creates little pockets of melted goodness throughout. Easy to portion, visually appealing, and packed with flavour, these muffins are a versatile appetiser that suits any occasion—from casual gatherings to more formal entertaining.

Ingredients

• Red bell peppers – 260g
• Eggs – 3
• Milk – 110 ml (½ cup)
• Vegetable oil – 110 ml (½ cup)
• Salt – to taste
• Black pepper – to taste
• All-purpose flour – 210g (1¾ cups)
• Baking powder – 12g (¾ tbsp)
• Grated Parmesan cheese – 110g
• Capers – 30g
• Anchovy fillets in oil – 4
• Diced cheese (e.g., provola, mozzarella, or cheddar) – 90g

Method

1. Wash and clean the red bell peppers, removing the seeds and membranes. Cut them into small, evenly sized cubes.
2. Heat a little oil in a frying pan and sauté the diced peppers until they have softened and released their natural sweetness. Set aside to cool completely before adding to the batter—this prevents excess moisture from making the muffins soggy.
3. In a large mixing bowl, whisk together the eggs and milk until well combined and smooth.
4. Add the vegetable oil to the egg mixture and season with salt and black pepper to taste. Whisk until the liquid base is uniform.
5. Sift the flour and baking powder into the bowl, then add the grated Parmesan cheese. Mix gently until you have a smooth, homogeneous batter—take care not to overmix.
6. Fold in the capers, chopped anchovy fillets, diced cheese, and the cooled red peppers. Use a spatula to distribute the ingredients evenly throughout the batter, folding gently to keep the mixture light and airy.
7. Line a muffin tin with paper liners and divide the batter evenly among the cups, filling each about three-quarters full.
8. Bake in a preheated oven at 180°C (355°F) for approximately 25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
9. Remove from the oven, allow to cool slightly in the tin, then transfer to a wire rack to cool completely. Serve warm or at room temperature.