1 ½ cup whole wheat pastry flour
¾ cup King Arthur All-Purpose Flour
2 teaspoon baking powder
½ teaspoon salt
½ cup frozen spinach, finely chopped
½ cup quartered & marinated artichoke hearts (in a jar)
6 ounces Cabot Seriously Sharp Cheddar, grated (1 ½ cups)
1 cup milk
¾ cup Cabot Plain Greek-Style Yogurt ¼ cup Cabot Unsalted Butter, melted
¼ cup honey
½ cup pita chips, crushed (placed into a sealable bag and hit with a rolling pin)
2 tablespoons whole wheat pastry flour
1 tablespoon honey
1 tablespoon Cabot Unsalted Butter, melted
PREHEAT oven to 350ºF. Grease a muffin tin and set aside.
MIX together streusel ingredients in a small bowl. Set aside.
COMBINE flours, baking powder, salt, spinach, artichoke, and cheese in a bowl.
COMBINE egg, milk, yogurt, melted butter and honey in a separate bowl.
POUR wet ingredients into dry and stir until just combined.
DIVIDE batter between muffin tins. Top with streusel.
BAKE for 30-35 minutes, or until golden brown and a toothpick comes out clean.
Recipe and photo courtesy of Yeah...immaEatThat.