Serves: 5
Total Calories: 388
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1 tablespoon baking powder
WET INGREDIENTS
1 1/2 cups vegetable broth
1/4 cup olive oil
1 large egg
GOODIES
1 cup crumbled feta cheese
1/2 cup cottage cheese
1/2 cup firmly packed chopped spinach
2 cloves garlic minced
1 tablespoon honey warmed
1/4 teaspoon ground mace

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients together in a medium bowl or blend in a food processor. Add the goodies and stir by hand (do not use a blender or food processor) to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 388
Calories from Fat: 145

More Recipes from the The Complete Muffin Cookbook Cookbook:
Roasted Red Pepper Muffins
Artichoke Hearts with Basil Muffins
Barley-Mushroom Muffins
Bearaise Muffins
Brie-with-Brandy Muffins
Cashew Curry Muffins
Chutney Muffins
Cosmic Cottage Dill Muffins
French Onion Muffins
Garden Vegetable Cream Cheese Muffins
Hushpuppy Muffins
Jewish Rye Muffins
Mama Mia Muffins
Mexicali Corn Muffins
Nickerpumpel Muffins
Pesto Muffins
Eat No Muffin Before Its Time
Seedy Muffins
Spanakopita Muffins
Soysage Pizza Muffins
Spring Roll Muffins
Steven's Sun Dried Tomato Muffins
Stuffin' Muffins
Sun-Dried Tomato Corn Muffins with Cumin
Tomato Basil Muffins
Waldorf Muffins