Garden Vegetable And Feta Muffins

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• Step 1

  Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes.
  Add mushrooms and bell pepper and cook until tender, about 5 to 6 minutes.
  Add spinach and garlic salt and cook for 1 to 2 minutes just until spinach is wilted. Place vegetables in a colander to drain any excess liquid.

• Step 2

  Combine 1 & 1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl.
  Add water and 1 tbsp oil; beat 2 minutes on medium speed. Gradually add the remaining 1 cup of flour to make a stiff yet sticky dough.
  Stir in the vegetables and feta cheese.

• Step 3

  Portion dough into 12 generously greased muffin cups using a scoop (do not use paper liners).
  Put the muffin pan in the oven, which should be OFF, and let the dough rise for 20 minutes, it may not rise a whole lot.

• Step 4

  Remove the pan and preheat the oven to 375 degrees F. Once ready, put the pan in and bake for 20 to 25 minutes.
  Let the pan cool on a wire rack for 5 minutes. Remove muffins from the pan. Serve warm. Refrigerate any leftovers.

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