Yield: 12 muffins
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Cooking spray
1/2 tablespoon olive oil
1/2 cup finely diced onion
1/2 cup finely diced mushrooms
1/2 cup finely diced red bell pepper
1 cup chopped fresh spinach
1 (14- to 17-ounce) box corn muffin mix
6 ounces Cabot Sharp Extra Light Cheddar, grated (about 1 1/2 cups)
1 tablespoon dried thyme leaves
1 teaspoon dried rosemary leaves, crumbled
2/3 cup Cabot 2% Plain Greek-Style Yogurt
2 large eggs

Cooking time: 15-20 minutes
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Preheat oven to 400° F. Coat insides of 12-hole muffin tin with cooking spray.

2. Heat oil in large skillet over medium-high heat. Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside.

3. In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains. Fill each muffin cup about two thirds full.

4. Bake for 15 to 20 minutes or until golden brown on top and toothpick inserted in center comes out clean.

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