Spanikopita Muffins
Source: Canola Information Service
Yield: 12 muffins

1/3 cup Canola oil
5 green onions, chopped
2 eggs
2 cups all purpose flour
1 tbsp. baking powder
2 tbsp. chopped fresh dill
1 tsp. dry crumbled oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1 (10 oz.) package frozen chopped spinach, thawed and well drained
7 oz. Feta cheese, cubed

Preheat oven to 375 F.

In 2 tbsp. of the Canola oil, saute onions until they begin to brown. Let cool.

Beat eggs until foamy; blend in remaining Canola oil, milk and sautéed onions. Add flour, baking powder, dill, oregano, salt and garlic powder. Beat until smooth. Stir in spinach and Feta cheese. Spoon into non-stick muffin tins.

Bake 20 to 25 minutes.