Spinach Cheese Muffins

While in Africa I had a few fabulous staples. One, the rusks, I already shared with you in a previous recipe. This time it’s a delicious and healthy spinach-cheese muffin for breakfast, lunch or anytime really. Enjoy!

2 ¾ cups flour

¼ cup sugar

2 tsp baking powder

1 tsp paprika

¾ tsp salt

¾ cup milk

½ cup canola or safflower oil

2 large eggs

1 cup thinly sliced spinach leaves

¾ cup shredded cheese (Monterey Jack, jalapeno, feta etc)

Preheat over to 375F. Put paper cups in a 12 cup muffin tin or spray the cups with Pam.

Whisk all dry ingredients in a bowl. Whisk milk, oil and eggs in another bowl. Mix until just blended. Add remaining ingredients and fold in ti incorporate evenly. Fill muffin cups to top.

Bake 25-28 minutes or until tester comes out clean. If you use large muffin tins bake 33-35 minutes. You can also put this in a loaf pan and bake for 50 minutes. Cool for 5 minutes and turn out.