Savory Muffins with Spinach, Roasted Peppers and Feta
Author: Pamela, adapted from Bon Appetit
Ingredients
2 ¾cupswhole wheat pastry flour or all-purpose flouror a combo*
2teaspoonsaluminum-free baking powder
1teaspoonpaprika
¾teaspoonsea salt
pinchof cayenne pepper
¾cupwhole milk or unsweetened plainhemp milk
½cupunrefined olive oil
2Tablespoonsmaple syrup
2large eggs
1cupthinly sliced spinach leaves
¾cupcrumbled feta cheese
½cupchopped 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.