Serve these savory muffins alongside a hot bowl of soup.

2 C. flour
3 tsp. baking powder
1/4 tsp black pepper
1 tsp red pepper flakes-optional
2 TBSP Splenda or sugar
1 C. fresh spinach leaves, finely chopped
1 tsp. dried basil
3/4 C. sun dried tomatoes, chopped
1 C. skim milk
2 lg. egg whites, beaten lightly
3 TBSP olive oil
freshly grated Parmesan cheese

Pour boiling water over chopped sun-dried tomatoes to reconstitute them. Let sit for 10 –15 minutes, and then drain well.

In one bowl, stir together flour, baking powder, black pepper, red pepper, Splenda, spinach, basil and tomatoes. In a second bowl, whisk together milk, egg whites and oil.

Pour wet mixture into the dry mix and stir just until blended, being careful not to over mix.

Spoon batter evenly into muffin tins. Sprinkle liberally with Parmesan cheese. Bake for 12-15 minutes or until the muffins are light brown. Remove from oven & cool in pan for 2 minutes. Serve warm with Italian butter*.

These muffins can be frozen and reheated in the microwave.

Italian Butter

4 TBSP Italian seasoning
1 TBSP crushed red pepper flakes
1 TBSP minced garlic
2 tsp ground black pepper
1 teaspoon salt
1 stick butter, softened

Lightly crush seasoning using the back of a spoon. Mix into softened
butter and refrigerate. Serve with warm muffins or rolls.