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.  I have seen them whole and sliced – either would work here since you need to chop them anyway.

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
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, chopped

Preheat oven to 375ºF.  Spray 12 standard (1/3-cup) muffin cups with nonstick spray.  Whisk flour, sugar, baking powder, both paprikas, and salt in medium bowl.  Whisk milk, oil, and eggs in large bowl to blend.  Add dry ingredients; whisk just until blended.  Add spinach, feta, and peppers; fold to incorporate evenly.  Divide batter among prepared muffin cups (cups will be filled to top).

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

(DT: I made these the night before, allowed them to cool completely, wrapped them, and stored them in the fridge.  I let them come to room temp before serving.)