Butternut Squash and Feta Muffins
Makes about 14 muffins

• 2 cups white whole wheat flour (or all-purpose)
• 4 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 eggs
• 1 cup whole milk (I used 1 1/2 cups skim and 1/2 cup half and half)
• 1/2 cup olive oil (optional)
• 2 tsp whole grain mustard
• 3/4 cup Parmesan cheese, shredded
• 2/3 cup crumbled Feta
• 1 large handful arugula, chopped
• 2 cups roasted cubed butternut squash
• 2 Tbsp parsley, chopped

 Preheat oven to 400°F. Grease muffin tin with cooking spray and set aside.
In a large bowl, whisk together flour, baking powder, salt and pepper.
In a separate bowl, whisk together eggs, milk, oil (if using), and mustard. Whisk together the dry and wet ingredients. Gently fold in the cheeses, arugula, butternut squash and parsley.
Scoop batter into muffin tin. Bake for 15-20 minutes, until golden.