spinach and feta corn muffins
1 8-1/2 oz. package corn muffin mix (such as Jiffy)
1/2 cup liquid egg substitute (such as Egg Beaters)
1 10 oz. package frozen spinach, thawed and squeezed dry between paper towels
1/2 cup part-skim ricotta cheese
1/4 cup feta cheese
2 Tbsp. shredded Parmigiano-Reggiano cheese
2 Tbsp. chopped roasted red peppers
Preheat oven to 350 degrees F.
Spray a muffin tin with nonstick cooking spray, line it with paper liners or line it with silicone muffin baking cups.
Pour muffin mix into a large bowl.
Stir in the remaining ingredients until combined.
Do not beat. Just mix until all of the dry muffin mix is incorporated.
Spoon into prepared muffin tin, filling cups about three-quarters of the way full.
Bake 20 to 25 minutes or until lightly browned on top.
Remove from oven.
Let muffins cool 5 to 10 minutes before serving.
Makes 12 to 14 muffins.