Spinach Nutmeg Muffins

2 c All-Purpose Flour
1 1/2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Nutmeg -- Grated
1 tb Sugar
1/2 ts Salt
10 oz Fresh Spinach, Washed, stemmed, Steamed -- Squeezed dry
1 c Buttermilk
2 tb Butter -- Melted
1/4 c Swiss Cheese -- Grated
1/4 c Parmesan Cheese -- Grated
1 Egg

Preheat oven to 400 F. Generously grease a 12-cup muffin tin. Sift the dry ingredients into a bowl. Chop the spinach. In another bowl, combine the spinach, buttermilk, butter, half of each cheese, and the egg. Make a well in the middle of the dry ingredients and add the liquid. Stir briefly - never mind if everything is not perfectly mixed. Spoon the batter into the greased muffint tins, sprinkle with the remaining cheeses, and place in the oven as soon as possible. Bake for 25 mins. Let the muffins cool in the tin for 5 mins before turning them out. Makes 12 quichelike muffins.

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