2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
pinch of cayenne pepper
pinch of salt
8 tablespoons unsalted butter, melted and cooled
2 large eggs, room temperature
¾ whole milk, room temperature
¾ cup sun-dried tomatoes
¾ cup crumbled feta
1 tablespoon chopped fresh oregano
Preheat the oven to 350ºF. Line a standard 12-cup muffin tin with muffin papers.
In a large bowl, whisk together the flour, baking powder, salt, pepper, and cayenne.
In a small bowl, whisk together the melted butter and eggs. Whisk in the milk until combined.
Add the tomatoes, feta and oregano to the flour mixture and gently toss with your fingers to coat. Make a well in the center. Pour the butter mixture into the center of the well, and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined. Do not over mix.
Divide the batter evenly among the prepared muffin cups, filling each cup full. Bake for 20 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.