Shelly's Recipe

SPINACH AND FETA CHEESE MUFFINS

Category: Muffins

8 oz fresh or frozen spinach
2 1/3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup extra-virgin olive oil
1 cup plain yogurt
8oz feta cheese, cut into small cubes

Preheat the oven to 350 degrees F. Butter or line a 12-cup muffin pan.

Cook the spinach in a little lightly salted water over medium heat until tender, about 5 minutes. Drain well, squeezing out excess moisture. Chop finely; set aside.

Combine the flour, baking powder and salt in a medium bowl; set aside.

Beat the eggs, oil and yogurt in a large bowl with an electric mixer on medium speed until smooth. With mixer on low, gradually add the dry ingredients, beating until just combined. Stir in the spinach and feta by hand. Spoon the batter into the prepared pans.

Bake until well-risen and springy to the touch, about 20 minutes. Let cool slightly before turning out onto a wire rack.

Makes 6 to 8 servings