Savory Spinach, Feta and Peppadew Muffins

Savory Spinach, Feta and Peppadew Muffins

Adapted from Bon Appétit—Makes 12 standard muffins

You can find Peppadew peppers in one of two places.  Either on the condiment aisle nearby the jarred roasted red peppers or on the olive bar if your grocery store has one.  If you can’t find them, substitute a jar of roasted red peppers.

Non-stick vegetable oil spray
2¾ cups all-purpose flour
¼ cup sugar
2 tsp. baking powder
½ tsp. sweet paprika
½ tsp. smoked paprika
¾ tsp. salt (I would use 1 tsp salt, maybe even 1 ½ tsp)
¾ cup whole milk
½ cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
¾ cup crumbled feta cheese
½ cup drained mild Peppadew peppers or roasted red peppers from a jar, chopped

1)      Preheat oven to 375ºF.  Spray 12 standard (1/3-cup) muffin cups with nonstick spray. 

2)      Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. 

3)      Whisk milk, oil, and eggs in large bowl to blend. 

4)      Add dry ingredients; whisk just until blended. 

5)      Add spinach, feta, and peppers; fold to incorporate evenly. 

6)      Divide batter among prepared muffin cups (cups will be filled to top).

7)      Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes. 

8)      Cool 5 minutes.  Run knife around muffins to release from pan.  Invert pan to release muffins, then turn muffins right side up to cool completely.

9)      Serve with butter.

(Can be made the night before, allowed to cool completely, wrapped and stored in the fridge.  Allow to come to room temperature before serving.)