So I basically added spinach and some garlic powder and onion powder (like I added to the Cheddar Muffins) to the Rosemary Muffin recipe. I liked this rosemary muffin recipe because it was low-fat (no butter). However, It didn't quite turn out, they were tough and dry. I realized what I did wrong. I had used Fage 0% Greek yogurt. Greek yogurt is special because most of the liquid is drained, which makes it very thick, rich and creamy, and also high in protein. I needed to add more liquid, i.e. more milk and possibly more oil. Earlier this week I had an epiphany - why not use extra virgin olive oil (EVOO as Rachel Ray likes to say) instead of canola oil? I love the flavor of EVOO and it would be excellent with the other flavors of the muffins. So I had my solution: more milk and EVOO!
PaperChef Baking Cups. These are available at Coborn's in the Natural Foods section. Believe me, nothing sticks to these liners!
Spinach Goat Cheese Muffins
1 1/2 cups all-purpose flour
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground black pepper
6 oz. non-fat, plain Greek yogurt
1 cup skim milk
3 Tbsp. extra-virgin olive oil
1/2 cup frozen spinach, thawed, squeezed of excess liquid
1/4 cup crumbled goat cheese
1. Preheat oven to 375º. Prepare a muffin tin with cooking spray.
2. In a large bowl, combine flour, sugar, baking powder and soda, salt, garlic and onion powders and black pepper. Mix well.
3. In a medium bowl, combine egg, yogurt, milk and olive oil. Mix well.
4. Pour the egg mixture into the flour mixture and add spinach and goat cheese. Stir until just combined.
5. Fill each muffin cup 3/4 full with batter and bake for 20 to 25 minutes, or until muffins test clean with a toothpick. Makes 12 muffins.