Savory Muffins with Spinach, Roasted Peppers and Feta
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.