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spinach, feta and roasted red pepper muffins

As many of you already know, we love experimenting with new flavours and ideas in the Kootenay Spice Kitchen. When we came across a few variations of spinach, pepper and feta muffins we knew we had to try our own take on the delicious, almost scone-like, treats.

We roasted our own red peppers for this recipe (instructions below), but if you are short on time,or energy for that matter, feel free to use a jar from the store.

This recipe will make 12 muffins and requires the following:


2 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
pinch of salt
3/4 cup cream
1/2 cup vegetable oil
2 eggs
1 cup (approx 2 large handfuls) thinly sliced spinach leaves
3/4 cup crumbled feta cheese
1 medium sized red pepper

Roasting your pepper


We like to do up a few peppers at a time and keep them in the freezer for future use.

Preheat your oven to roast at 400°F.

Cut the top off of the pepper, cut it in half & remove the seeds & ribs.

Oil both sides of the pepper halves and place them, peel side up, on a parchment-lined baking sheet.

They should take about 13-15 minutes to roast, but check them often after about 10 minutes or so.


Remove them from the oven when the peels of the pepper are blistered and beginning to blacken.

Rinse in cold water and carefully peel the skin off.

Chop into small pieces and set aside.


Making the muffins

Reduce the oven temperature to bake at 375°F

In a medium bowl or large measuring cup, whisk together the flour, sugar, baking powder, paprika, and salt.

In a large mixing bowl, mix together the milk, oil, and eggs.

Add the dry ingredients to the wet and stir just until they are blended.


Fold the spinach, feta, and peppers into the batter mixture.

Scoop the batter into a standard, oiled muffin tray.


Bake for about 25 to 28 minutes, until a toothpick inserted into the centre of a muffin comes out clean. If you are using a convection oven, 20 – 22 should be enough time.


Let the muffins cool for a few minutes in the muffin tray, then remove and let them finish cooling on a wire rack.


These muffins are delicious hot out of the oven with a touch of butter, or cooled and dipped into soup or stew. They also make for a great lunch or afternoon snack!



DSC04119 (1)Dan loves these muffins & could hardly wait until Shannon was done taking pictures!


lemon salted chicken

At Kootenay Spice, we love trying new techniques with our products. We have salt-brined chicken in the past, but recently we thought to ourselves, “Wouldn’t that be good with lemon flavour too?”. Not surprising, that evening for dinner we had our first lemon salted chicken drumsticks!

It may sound like a crazy idea, soaking your chicken in a salt water brine, but it tenderizes the meat perfectly and because it gets rinsed off before cooking, it does not leave your meat tasting salty.

This recipe is super simple to make with minimal ingredients and minimal prep time. We chose to use drumsticks, but feel free to use whatever you happen to have on hand.


For this lemon salted chicken, you will need:

1 package chicken
water (enough to cover the chicken in a sealed container or bag)
Kootenay Spice Lemon Salt (2 tablespoons per cup of water)
1 tablespoon Kootenay Spice Lemon Salt (reserved)


Mix 2 tablespoons of lemon salt per cup of water and stir well. It won’t all dissolve, but mix it up as best as you can.

Place the chicken in a sealable container or zipper bag. Pour the lemon salted water over the chicken and seal.


Let marinate in the refrigerator for about an hour.

Preheat the oven to 350°F.

Rinse the Lemon Salt brine off of the chicken.


Place the chicken in an oiled baking dish and sprinkle with pepper and additional tablespoon of lemon salt.

Cook the chicken for about 1 hour, until it has browned and is cooked through.

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Serve with your favourite sides (we sprinkled Kootenay Spice Medley over lightly oiled asparagus and baked it in the oven with the chicken for the last 20 minutes) and Enjoy!