Spinach and Feta Quinoa Muffins

• 2 Tbsp. Kraft Greek with Feta and Oregano Dressing
• 1/2 cup finely chopped onions
• 2 cups tightly packed baby spinach leaves
• 3 eggs
• 1/2 tsp. cracked black pepper
• 1 cup quinoa, cooked, cooled
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Heat oven to 350 degrees F.
2. Heat dressing in large skillet on medium-high heat.
3. Add onions; cook 3 to 5 min.
4. or until softened, stirring frequently.
5. Add spinach; cook and stir 2 to 3 min.
6. or just until wilted.
7. Remove from heat.
8. Whisk eggs and pepper in large bowl until blended.
9. Add quinoa, cheese and spinach mixture; mix well.
10. Spoon into 12 muffin pan cups sprayed with cooking spray.
11. Bake 18 to 20 min.
12. or until lightly browned.
13. Cool in pan 5 min.
14. before removing from pan to serve.

oregano dressing, onions, baby spinach leaves, eggs, cracked black pepper, quinoa, oregano

Taken from www.kraftrecipes.com/recipes/spinach-feta-quinoa-muffins-180962.aspx (may not work)