@lacemika: Chicken, Cheese & Spinach Greek Yogurt Muffins Makes 12 muffins INGREDIENTS Wet mix: • Whole milk Greek yogurt — 250 g • Eggs — 2 • Neutral vegetable oil — 60 g • Whole milk — 50 g Dry mix: • All-purpose flour — 150 g • Whole wheat flour — 50 g (Whole wheat flour adds extra flavor and texture, but you can use 190 g all-purpose flour if preferred) • Baking powder — 10 g • Baking soda — 2 g • Salt — 4 g • Garlic / onion powder — to taste Add-ins: • Cooked chicken, diced — 180 g • Cheese, shredded — 160 g • Frozen spinach, thawed and well squeezed — 60–70 g METHOD 1. Preheat the oven to 180°C (355°F). Line a muffin pan with paper liners. 2. In a large bowl, mix together the wet mix: Greek yogurt, eggs, milk, and oil until smooth. 3. Add the dry mix: flour, baking powder, baking soda, salt, garlic powder, and onion powder. Stir just until combined. 4. Fold in the cooked chicken, thawed and well-squeezed spinach, and shredded cheese. 5. Divide the batter between muffin cups, filling each about ¾ full (or all the way to the top if using tall tulip-style parchment liners). Sprinkle some cheese on top. 6. Bake at 180°C (355°F) for 22–27 minutes, until golden brown and fully baked inside. Cool for 10 minutes before serving. #creatorsearchinsights #worththesearch #savorymuffins #muffinsrecipe #chickencheese

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