Preheat your oven to 350°F and grease your 12-cup muffin pan with non-stick spray or butter.

1. Thaw your spinach in the microwave. Usually takes about 1 minute.
2. Slice the tomatoes thin and place on a napkin or paper towel to dry out until we’re ready to use them. You’ll need 12 slices total.
3. Combine flour, salt, baking powder, grated cheddar and fresh thyme sprigs (about 1 tablespoon) into a large mixing bowl and mix well until everything is combined.
4. Combine milk and olive oil into a bowl, add in the lightly beaten eggs, then add the thawed spinach and stir with a fork until well combined. Note – I don’t use a whisk because all the spinach gets stuck to it.
5. Pour wet ingredients into the the bowl with the dry flour/cheese mixture. Gently fold the ingredients into each other. Scooping all the way to the bottom of the bowl with every stir. Don’t over mix, you’ll know you’re finished when all the flour is incorporated.
6. Next, gently fold in the crumbled feta. Then scoop batter evenly into a 12 muffin pan.
7. Lastly place 1 tomato slice atop each muffins batter and sprinkle the tomato slices with a pinch of salt, pepper and fresh thyme.

Bake for 25-30 min or until the edges of begin to brown.