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Savory Muffins with Spinach, Roasted Peppers and Feta

Author: Pamela, adapted from Bon Appetit

Ingredients

  • 2 ¾ cups whole wheat pastry flour or all-purpose flour or a combo*
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon paprika
  • ¾ teaspoon sea salt
  • pinch of cayenne pepper
  • ¾ cup whole milk or unsweetened plain hemp milk
  • ½ cup unrefined olive oil
  • 2 Tablespoons maple syrup
  • 2 large eggs
  • 1 cup thinly sliced spinach leaves
  • ¾ cup crumbled feta cheese
  • ½ cup chopped roasted red peppers or drained mild Peppadew peppers

Instructions

  • Preheat oven to 375 degrees. Line 12 standard muffin cups with unbleached parchment paper liners (or cut parchment paper squares to fit.)
  • Whisk flour, baking powder, paprika, salt and cayenne in a medium bowl.
  • Whisk milk, oil, maple syrup and eggs in a large bowl and combine well.
  • Add dry mixture to wet and stir until just combined. Fold in spinach, feta and peppers.
  • Divide batter evenly among prepared muffin cups. I use a large ice cream scoop to do this.
  • Bake muffins until a toothpick inserted into the center comes out clean, about 25 minutes. Cool 5 minutes and then transfer to a wire cooling rack or eat warm. Best eaten the same day that they’re made.

Notes

*To make these gluten-free, substitute wheat flour with 2 ¾ cups King Arthur Multi-purpose Gluten-free Flour + 1 ½ teaspoons xanthan gum.