Spinach Feta Muffins

For those of you who know me the best, I think you'd agree I like to stay busy. I function best under these circumstances, to really honest, often seeking fast-paces and a quick gait for my every move. Baking days when I couldn't stop moving for 9 hours straight, now that's my pace. Up six-nine flights of stairs to every floor of the hospital full of blinking lights and exciting noises. That's Kala pace for you. I've lately found myself with an abundance of time on my hands. At first glance on the surface it's super sweet! I can totally see how people do this!! I can go to the gym for hours, read all day, cook my way through all my cookbooks and then walk treats around to my friends doorsteps when they come home from the daily grind, those poor suckers with their 9-5's. But then the reality of the fact that I have no trust fund resurfaces, and that we're trying to fund both a wedding and a house, and worries bubble to the surface of my care-free days like a tap beer poured straight on.

One thing for sure is we need to get out of the ghetto. The neighborhood we've both gone to college in and lived for a few years is turned into an ugly cesspool of crime and disarray. After looking for 3 months, I can only hope we find something this spring before we go out of our gourds with frustration.

 I have been doing A LOT of cooking and baking in all this leisure time, and I made my absolute favorite muffins yesterday to accompany some delicious soup, and have had a heck of a time staying out of them.

Spinach Feta Muffins

-2 cups all-purpose flour

-1 cup whole wheat flour

-2 eggs

-2 cups buttermilk

-1 stick butter

-1 1/2 cup chopped spinach

-1 8 o.z. container feta cheese, crumbled

-1 1/2 T. baking powder

-1 1/2 t. baking powder

-1 t. salt

-1 T. basil

-1 T. rosemary

Directions: Preheat oven to 350 degrees. Line and spray 12 muffin cups. In one mixing bowl whisk together dry ingredients. In other bowl, melt butter, then when cooled mix in eggs and buttermilk and whisk to combine. Fold wet into dry and once combined fold in spinach and feta chunks. bake 25-30 minutes or until toothpick inserted in middle comes out clean.

The big fatty you see in the back is what I've always lovingly referred to as "the money muffin" that gets the little blob of extra that makes it super big.

Savory  herbs blend with the salty cheese and earthy spinach to make for a melt-in-your mouth amazingness.

I couldn't even wait for the  photo shoot to be done before getting into this one.

These go well with soups of all shapes and sizes, as well as just by themselves whenever your little heart desires. I've often made spinach feta scones, but I just like muffins better because they're not quite so dry. Whip up a batch of these bad boys and you won't regret it anytime soon! Enjoy!