Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1.25 mL) baking soda
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) pepper
- 1/4 tsp (1.25 mL) garlic powder
- 1/4 tsp (1.25 mL) dried oregano
- 2 eggs
- 3/4 cup (175 mL) milk
- 1/2 cup (125 mL) melted butter
- 2 tsp (10 mL) granulated sugar
- 2 cups (500 mL) packed baby spinach, roughly chopped
- 1 Roma or plum tomato, finely chopped
- 1/2 cup (125 mL) finely crumbled feta cheese
- 2 tbsp (30 mL) grated Parmesan cheese
Steps
- Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners; set aside.
- Whisk together flour, baking powder, baking soda, salt, pepper, garlic powder and oregano; set aside. In separate bowl, whisk together eggs, milk, melted butter and sugar until blended; stir into dry ingredients just until combined (do not overmix). Fold in spinach, tomato, feta and Parmesan cheese until combined.
- Spoon into prepared muffin cups. Bake until tester comes out clean, about 20 to 25 minutes; let cool in pan on wire rack for 10 minutes before turning out muffins. Let the muffins cool completely and store in airtight containers and refrigerate for up to 2 days or freeze for up to 1 month.
