Preheat oven to 375 degrees F. Line 12 wells of muffin pan/pans with paper liners.

To blanch spinach, place leaves into pot of boiling water for 1 minute. Remove leaves and transfer to bowl of ice water. Drain and squeeze any remaining water out with hands.

In bowl, combine flour, baking powder, baking soda, salt, garlic powder, onion powder, thyme, black pepper and optional turmeric. Mix well.

In second bowl, combine milk, whisked eggs, vinegar and melted butter. Mix well.

Pour wet mixture into dry mixture and mix well until thick batter forms. (Note: Do not overmix.)

Fold in grated cheddar cheese, chopped blanched spinach, diced jalapeños and scallions/chives.

Into muffin pan, scoop equal portions of batter into 12 wells.

If desired, top with drizzle of honey before baking. (Note: Feel free to add more spices, scallions, spinach or red chili flakes on top before baking.)

Bake 25-30 minutes, until golden and toothpick inserted in center comes out clean.

Allow to cool on rack. Serve as is or with butter and/or honey.