Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups 2% milk
1 large egg
1/4 cup plain yogurt
1/4 cup olive oil
3 cups chopped baby spinach
1 cup shredded sharp cheddar cheese
5 slices turkey bacon, cooked and chopped
1/4 cup chopped fresh chives
Directions:
Preheat the Oven:
Preheat the oven to 375ºF (190ºC).
Line a 12-cup muffin tin with paper liners or lightly grease it. Set it aside.
Prepare Dry Ingredients: 3. In a large bowl, whisk together the flour, baking powder, salt, and ground black pepper. Set it aside
Prepare Wet Ingredients: 4. In another large bowl, whisk together the milk, egg, plain yogurt, and olive oil until well combined.
Combine Ingredients: 5. Add the dry ingredients to the wet ingredients and mix until just combined. 6. Fold in the chopped baby spinach, shredded sharp cheddar cheese, cooked and chopped turkey bacon, and chopped fresh chives.
Fill Muffin Tin: 7. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake: 8. Bake in the preheated oven until the muffins are golden and a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.
Serve: 9. Serve the muffins immediately for the best taste. 10. Store any leftovers in the refrigerator for up to 3 days.
Serving Suggestions:
Enjoy these muffins warm, straight from the oven.
Pair them with a fresh green salad for a light meal.
Serve with a dollop of sour cream or a side of salsa for extra flavor.
Cooking Tips:
Do not overmix the batter to ensure the muffins stay light and fluffy.
Make sure the turkey bacon is well-cooked and drained of excess fat before adding it to the batter.
