Looking for the perfect make-ahead breakfast muffin? These cheesy spinach feta bites are filling, flavorful and packed with heart-healthy ingredients like sun-dried tomatoes, fresh basil and shaved Parmesan.
Recipe yields 12 servings
Preheat oven to 400°. Line a 12-cup muffin tin with paper liners.
In a large bowl, combine the flours, baking powder, black pepper and nutmeg. In another bowl, whisk together the eggs, milk, yogurt and oil. Stir in the spinach, garlic, basil, feta, ¼ cup grated Parmesan and sun-dried tomatoes.
Add the wet ingredients to the dry ingredients. Fold together gently, until just mixed. Do not overmix. Fill each muffin cup to the top, approximately 1/3 cup of batter. Top muffins with 1/4 cup shaved Parmesan.
Bake for 25 minutes, or until lightly browned and cheese is melted. Allow the muffins to cool in the pan for 5 minutes. Serve warm. Muffins keep for 1 week, wrapped in plastic wrap and refrigerated. Reheat before serving.