When I lived in London my favorite place to spend an afternoon was in a cafe called Sacred. They served the most amazing organic coffee imported form New Zealand. All it needed to go with it was a good book and one of their spinach and feta muffins. It was always the prefect combination. When I returned to the states I scoured in internet to find a recipe to replicate theri savory muffins. After several attempts I gave up until I made these spinach, roated red pepper and feta muffins. They balance the saltiness of the cheese and veggies with the sweetness of the muffin base. My sous chef, Allison Mickel, and I enjoyed them with a bowl of soup, but you could devour these on their own.