2 tablespoons butter or margarine
4 scallions (green onions), chopped fine
1 cup finely chopped fresh spinach leaves
1 tablespoon
garlic powder 2 cups all-purpose flour
1 cup cornmeal
2 teaspoons
baking powder 1/4 teaspoon dried
tarragon, crushed
1 can (15-ounce) of chick peas, drained and rinsed
2 tablespoons grated Romano cheese
3 large eggs
1 1/4 cups milk
3 tablespoons butter or margarine, melted
Position the rack in the center of the oven and preheat to 375 degrees. Lightly grease or line with paper baking cups twelve 2 3/4-inch muffin cups.
In a small skillet set over medium heat, melt the butter. Add onion, spinach, and garlic powder. Cook, stirring, until the onion just starts to turn translucent and the spinach is wilted. Remove from the heat and set aside.
In a large bowl, blend together the flour, cornmeal, baking powder, tarragon, chick peas, and cheese. In a medium bowl, beat the eggs until foamy. Beat in the milk and butter. Stir in the spinach mixture. Combine the two mixtures, blending until the dry ingredients are just moistened.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert into the rack to cool completely.
