Savory Spinach, Feta, and Peppadew Muffins

Makes 6-12 muffins depending on cup size (my pan yielded 8 generous muffins)

Oven 375 degrees F

nonstick vegetable oil spray

2 3/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon paprika

3/4 teaspoon salt

3/4 cup whole milk (I used 2%)

1/2 cup vegetable oil

2 large eggs

1 cup thinly-sliced fresh spinach leaves

3/4 cup crumbled feta cheese

1/2 cup chopped peppadews (the hot ones)
butter to finish (optional)

Spray muffin pan with nonstick spray.

In medium bowl place flour, sugar, baking powder, paprika, and salt, then whisk together.

In large bowl place milk, oil, and eggs, then whisk together.

Add flour mixture to milk mixture, then whisk together just until blended. Do not overmix. Batter will be very thick and gooey. Fold in spinach, feta cheese, and peppadews.

Fill each muffin cup to the top until there is no more batter. Bake in oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean. I always start checking at the minimum recommended time. In this case, they were done in 27 minutes, but it will depend on your pan and the size of the muffin cups.

Top with butter (optional) and let cool for 5 minutes then remove from pan and place on cooling rack. If necessary, run your knife around the edges of the muffins to release them from the pan.