Spinach & Cheese Muffins

Makes twelve
These biscuit-like muffins are a delicious way to start the day.  They also add a touch of flair to any breadbasket.
3 cups all-purpose flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
8 Tbsp butter, cubed & softened
¼ cup granulated sugar
2 large eggs
1 ½ cups sour cream
1/3 cup cooked spinach, drained and chopped
6 ounces semi-soft or hard cheese, shredded
1. Preheat oven to 375º. Mix flour, baking powder, baking soda, and salt in a medium-sized bowl; set aside.
2. Cream butter and sugar on medium-high speed in your Cuisinart Stand Mixer until light and fluffy, about three minutes.  Add eggs one at a time, beating well after each one. 
3. Beat in one third of the dry ingredients, then add one-third of the sour cream. Alternating between dry ingredients and sour cream, repeat until all ingredients have been incorporated. Scrape mixing bowl with rubber spatula and beat 30 more seconds.
4. Fold in spinach and half of the cheese. Evenly divide batter into a 12-cup nonstick muffin pan (or use liners if your pan is not nonstick).  Sprinkle tops with remaining cheese and bake for 20 to 25 minutes, or until golden brown and a toothpick inserted comes out clean.