Sundried Tomato, Goat Cheese and Spinach Muffins

I have been avoiding baking this holiday season, because I simply cannot resist all that yumminess! But...2 things happened: I want to bake and I decided to bake something savory. When I do cook and bake I go out of my way to use quality, wholesome ingredients - it really makes the difference.

Recently, I had the opportunity to try out some Hodgson Mill "Best for Bread" Flour (confession - I have never baked with bread flour). I have used Hodgson Mill Products before, and was happy with the results, but this product was new for me.

I did some research and read that bread flour is what makes those muffins at bakeries puffy and full looking. Ah-Ha! The secret is out.

I decided to start off my holiday baking with a savory recipe incorporating my favorite flavors: spinach, sundried tomatoes, and goat cheese (I make tamales like this too!). I thought this would be a great addition to our Christmas morning breakfast - a little savory to go with our traditional scones.

Here is my recipe (and I am trying really hard not to eat all of these!)

Sundried Tomato, Spinach, and Goat Cheese Muffins

Makes 6 large muffins or 12 regular muffins

1 1/2 cups Hodgson Mill "Best for Bread" Flour

1/2 teaspoon baking soda

1 teaspoon sea salt (you can adjust according to your taste)

1/2 teaspoon fresh ground black pepper

1 teaspoon sugar (you can substitute honey) - just a little sweetness

2 eggs

3/4 cup milk

3 Tablespoon Olive Oil

1 cup sundried tomatoes (I used julienned tomatoes packed in olive oil - try to get as little oil in the mix as possible), chop

1 cup loosely packed spinach leaves, chopped

3/4 cup crumbled goat cheese

Preheat oven to 350

Prepare muffin pan with cooking spray or butter or cupcake liners

Mix dry ingredients: flour, baking soda, sea salt, pepper, sugar in one bowl

Mix wet ingredients: eggs, milk, and olive oil in the mixer.

Add the dry to the wet.

Once incorporated, fold in the tomatoes, goat cheese, and spinach.

Fill muffin cups and bake for approximately 15 minutes.

Let cool - just a bit - I LOVED these guys warm...

ENJOY the savory goodness!

Happy baking!

Disclosure: I was provided with one bag of Hodgson Mill Whole Wheat Flour and one bag of Hodgson Mill "Best for Bread" flour. No other compensation was involved. The recipe and opinions are my own.