Spinach and feta muffins

I know, I know, something savory?! What's up with that??

But despite what it seems like from my blog, I don't eat cookies and cakes all day. (Really!) And even though usually I relegate the savory baking to Michael (i.e. the pizzas and quiches), occasionally a savory quick bread such as these spinach and feta muffins will catch my eye.

These muffins are low fat and chock-full of healthy bits of greens and cheese, and overall a very yummy choice as a dinner complement or uber-healthy breakfast...or for a Pirates baseball game tailgate/pregame dinner, as these were made for.


Spinach and Feta Muffins (adapted from The Muffin Book)

Ingredients:

8 ounce packet frozen chopped spinach, thawed
2 cups self-rising flour (you can sub in 2 cups of all purpose flour + 2 teaspoons baking powder)
1 teaspoon baking powder
1 teaspoon ground nutmeg
2/3 cup feta cheese, crumbled
1/2 cup shredded Parmesan cheese
2 eggs, lightly beaten
1 cup milk
1/4 cup (1/2 stick) melted butter

Instructions:

Preheat oven to 400 degrees F. Grease or line one standard 12-cup muffin tin.

Use a paper towel to wrap and wring out excess water from the thawed spinach.

In a large mixing bowl, sift together the flour, baking powder (3 tsp total if not using self-rising flour), and nutmeg. (I used 1 cup whole wheat pastry flour and 1 cup all-purpose flour.) Stir in the feta cheese crumbles and shredded Parmesan. Make a well in the center of the flour mixture.

In a separate mixing bowl, combine the eggs, milk, butter, and spinach. Add all at once to the flour mixture and stir everything together until just moistened. Batter should be lumpy.

Spoon batter into prepared muffin cups, filling about 2/3 full. Bake until tops of muffins are golden brown, about 15-20 minutes. Cool in pan for about 5 minutes. Serve warm, or cool completely on a wire rack before storing.