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Spinach Cheese MuffinsWhile 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. |