1 ½ cups (6 oz.) shredded Sharp Extra Light Cheddar, plus more for topping
⅔ cup plain Greek-style yogurt
4 Tbsp. melted butter or vegetable oil
2 large eggs
¼ cup milk
1 ½ tsp. olive oil
½ cup finely diced onion
½ cup finely diced mushrooms
½ cup finely diced red bell pepper
1 cup chopped fresh spinach
Instructions
Preheat oven to 400°. Coat insides and top of a 12-cup muffin pan with cooking spray.
Whisk together flour, cornmeal, sugar, baking powder, thyme, salt, and rosemary in a large bowl. Stir in 11/2 cups shredded Cheddar. Whisk together yogurt, melted butter or vegetable oil, eggs, and milk in another large bowl.
Heat olive oil in a medium skillet set over medium-high heat. Add onion, mushrooms, and bell pepper, and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1 to 2 minutes longer.
Stir cooked vegetables into yogurt mixture; stir yogurt-vegetable mixture into dry ingredients just until no dry pockets remain. Fill each muffin cup about two-thirds full. Top with remaining shredded Cheddar.
Bake 15 to 20 minutes or until golden brown on top and a wooden pick inserted in center comes out clean.
Recipe by Bakepedia at https://www.bakepedia.com/savory-herb-corn-muffins/