Spinach and Feta Stuffed Savory Muffins

Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add the chopped spinach and cook until wilted. Season with black pepper and nutmeg, if using. Remove from heat and let cool slightly.

Stir in the crumbled feta cheese. Set aside.

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, grated Parmesan, oregano, and thyme.

In another bowl, mix the milk, Greek yogurt, eggs, and olive oil.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Spoon a small amount of batter into each muffin cup to cover the bottom.

Add a spoonful of spinach and feta filling to the batter.

Cover the filling with more batter, filling each muffin cup about ¾ full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.