Spinach Muffins with Chick Peas

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.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 15-20 min

Servings: makes 11 to 12 muffins

Recipe By: Gregg Gillespie

From:  1001 Muffins
Used with permission of Black Dog & Leventhal Publishers