These are an interesting beginning of something potentially good, but the recipe as-is gets a thumbs down from me. There's way too much water. Even skipping the last 1/4 cup, the batter was extremely sloshy and hard to get neatly into muffin tins. It needed more cook time than indicated, which might be due to the excess liquid or might be because I opted for frozen pepper & onions because knives aren't my friend. These muffins need oil! It will improve the texture, make them easier to remove from the muffin tin, and *fat is essential for your body to absorb all the nutrients they're packing*, esp the vitamin K from the greens. I'll try again another time, replacing 1/4-1/2 cup of water with olive oil depending on how the batter feels. I like that they're easy, pretty quick, and full of veggies. They seem like a great option to serve at brunch after some improvement. Note for next time: I used 2/3 cup frozen diced pepper and a scant 1/3 cup mirepoix, which seems like a reasonable amount in the cooked muffins.
