Description
Spinach & Cheese Muffins
Savory muffins are a delightful twist on breakfast! These Spinach and Cheese Muffins combine the creaminess of feta and cheddar with the fresh taste of spinach, creating a perfect morning treat or snack. Rich in protein and packed with nutrients, these muffins are easy to make and versatile enough to enjoy warm or at room temperature.
6 large eggs
160 g baby spinach
3 tbsp yogurt
70 g feta cheese, crumbled
50 g cheddar cheese, grated
1⅔ tbsp flour
⅓ tsp baking powder
¼ tsp salt, pepper to taste
Directions:
1. Preheat oven to 350°F (180°C).
2. Grease muffin pan.
3. Wilt spinach, let cool.
4. Mix eggs, yogurt, cheeses, spinach, flour, and baking powder.
5. Fill muffin cases. Bake 25 mins.
Prep Time: 15 mins
Kcal: 120 per muffin
Step-by-Step Guide
1. Prep Work: Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin thoroughly with butter or oil, or line it with paper cases.
2. Wilt the Spinach: Place the baby spinach in a steamer basket over boiling water for 1-2 minutes, or sauté it in a pan with a tiny bit of water until just wilted. Immediately transfer to a colander, squeeze out ALL excess liquid using the back of a spoon or your hands, and let it cool. Chop it finely.
3. Combine Wet Ingredients: In a large mixing bowl, whisk the 6 eggs and 3 tablespoons of yogurt together until smooth and slightly frothy.
4. Add Dry Ingredients & Mix-ins: To the egg mixture, add the crumbled feta, grated cheddar, chopped spinach, flour, baking powder, salt, and pepper. Gently fold everything together until just combined. Do not overmix.
5. Bake: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake in the preheated oven for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool & Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. They are best served warm.
Serving Suggestions
Enjoy these savory muffins warm from the oven with a dollop of Greek yogurt or a smear of cream cheese. They pair perfectly with a fresh green salad or a bowl of tomato soup for a light lunch. For a heartier breakfast, serve alongside scrambled eggs or avocado slices. They are also an excellent, protein-packed snack for on-the-go.
How-to Summary
Preheat oven to 350°F (180°C). Grease a muffin tin. Wilt, cool, and chop spinach. Whisk eggs and yogurt. Fold in cheeses, spinach, flour, baking powder, salt, and pepper. Fill muffin cups ¾ full. Bake for 22-25 minutes until golden and set. Cool briefly before serving.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw completely and squeeze out ALL excess water very thoroughly to prevent soggy muffins.
Can I make these muffins ahead of time? Absolutely. Bake, cool completely, and store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Can I freeze them? Yes. Once cooled, freeze in a single layer on a baking sheet before transferring to a freezer bag. Thaw overnight in the fridge and reheat.
What can I substitute for the yogurt? Sour cream, buttermilk, or even cottage cheese (blended smooth) are excellent substitutes.
Are these muffins suitable for meal prep? Perfectly. They are a fantastic high-protein option for weekly breakfast or snack prep.
Common Mistakes to Avoid
Avoid overmixing the batter, as this will develop the gluten in the flour and lead to dense, tough muffins. Do not skip the crucial step of thoroughly squeezing the liquid from the cooked spinach; excess moisture is the enemy of a good texture. Finally, ensure your baking powder is fresh for proper rise.
Conclusion
These Spinach and Cheese Muffins are a simple, nutritious, and delicious solution for busy mornings or satisfying snacks. By combining pantry staples with fresh ingredients, you create a versatile bake that is both wholesome and flavorful. Master the technique of removing moisture from the spinach and avoid overmixing for perfect results every time. Enjoy this savory twist on a classic muffin!