SPINACH HERB MUFFINS TOPPED WITH TOMATO

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Ingredients
2 cups flour
1 box frozen chopped spinach (thawed and squeezed dry)
2 tomatoes
1 cup of milk
2 eggs
1/3 cup feta cheese
1 cup grated cheddar cheese
1 sprig of rosemary
couple sprigs of thyme
dash black pepper
1 tablespoon salt
2 tablespoons of chopped green olives
2 tablespoons of chopped sun dried tomatoes in olive oil
2 teaspoons baking powder
1/4 cup olive oil

Directions
Preheat the oven to 350 degrees. Grease 12 standard muffin cups with cooking spray.
In a bowl, stir together the flour, baking powder, salt, black pepper, rosemary and thyme.
In another bowl, whisk together the eggs, olive oil and milk then add the spinach until well blended.
Fold your wet ingredients into your dry ingredients until just mixed.
Fold in the chopped olives,sun dried tomatoes, cheddar cheese and feta cheese until combined.
Spoon the batter into each muffin cup evenly and top with slice tomato.
Bake for about 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Enjoy
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40 thoughts on “SPINACH HERB MUFFINS TOPPED WITH TOMATO

  1. These look so good! I love the rest of your blog too. I have just started mine and am getting so much inspiration from everyone!

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