Sun-Dried Tomato and Feta Muffins

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I'm sitting here in my own cocoon made out of blankets, socks, and sweatshirts. Snow flakes have been pelting the windows since six this morning. It's been a constant -3°C for weeks. Vancouver is not a happy city right now. Yes, I know. We're Canadian, right? We should be living in igloos and driving snow-dogs to work.  Wrong. Vancouver is totally Canadian Winter Light. We usually get a couple gallons of freezing rain, maybe a couple days when the thermometer hits below zero. But not this much snow at once. The highway right next to my house have been squealing with panicked drivers for the past couple hours. As soon as they see a bit of white stuff, breaks start locking and vehicles start careening off the road. 
I'm totally over this winter stuff. I grew up in Ontario, where our seasons consisted of blizzards for six months, then a hellish heat for other six. I was used to waking up with snow completely covering my bedroom window. Even when my bedroom was on the second story. I thought I would be safe from it in Vancouver. But, by the looks of it, I was totally wrong. The fact that Toronto was 13°C yesterday really rubbed salt in my wounds. 
I have been looking for a recipe that will help me get out of this beginning of December funk. I'm already tired of looking at cookie and pie recipes (thanks mostly to all that American Thanksgiving crap that floods our Canadian airwaves). I needed something that reminded me of summer vacation. A warm summer vacation. In Europe. Accompanied by beautiful men. With beautiful Mos. 

Uh, no. Not quite. I'm thinking more of, you know. Greek? Or Italian?

Fine. You know what? Let's go with that. I like it. Sure, he's not ripped Italian male model in a speedo. But, right now, I'll work with anything that doesn't have to do with snow. And, you gotta admit, Mario has one of the most recognizable mustaches on earth. It's about time his manliness gets immortalized in a baked good. 

Itsa Me, Mario's Sun-Dried Tomato and Feta Muffins

Adapted from Eat Me, Delicious

Makes about a dozen muffins

3 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tbsp salt
3/4 tsp freshly ground black pepper
1 1/2 tsp dried oregano
8 tbsp unsalted butter, melted
2 tbsp oil from the sun-dried tomatoes (or olive oil)
2 large eggs
1 cup milk
1/4 cup yogurt
1 cup crumbled feta cheese
1 1/2 cup sun-dried tomatoes, chopped

1) Preheat oven to 350 degrees. In a medium bowl, whisk together your flour, baking powder, salt, pepper, and oregano. Add the feta and toss until covered. Set aside.

2) In a small bowl, whisk together the butter, oil, and eggs. Add milk and yogurt and stir until completely combined.

3) Add the sun-dried tomatoes to the flour mixture and toss again. Slowly mix in your wet ingredients with a wooden spoon until still lumpy, but just combined. Do not over stir!

4) Spoon the thick batter into your lined muffin pan. Bake for about 30 minutes, or until the tops have just started to brown or your cake tester comes out clean. Enjoy warm.