Chive, Dill & Feta Muffins

Preheat the oven to 350℉.
Place foil cupcake liners into the cupcake tin wells and set aside.
Rinse the chives and dill and place on a paper towel and pat dry. Finely chop the chives and dill then set aside.
Place the King Arthur 00 pizza flour, baking powder, baking soda, garlic powder, onion powder, salt and chopped chives and dill into a mixing bowl. Use a fork or wooden spoon to mix all these dry ingredients together.
Weigh out the required amount of fat free feta cheese crumbles and add to the dry ingredients. Mix them into the dry ingredients.
Add the yogurt and egg whites to the dry ingredients and begin to mix them together. Add the water and continue to mix until you have a uniform batter.
Use a large cookie scooper and portion out the batter into the wells of the cupcake tins.
Place the muffins into the oven and bake at 350℉ for 18-21 min. I checked the muffins at 18 min and baked them for an additional 2 min for a total of 20 min. The muffins are done when the top springs back when lightly pressed or a toothpick inserted into the middle comes out clean.
Remove the muffins from the oven when they are done. Let them sit for 5-10 min and then transfer them to a cooling rack.
Serve the muffins warm or at room temperature. Refrigerate or freeze leftovers.