Spinach and Cheese Muffins Recipe

Spinach and Cheese Muffins are a delightful savory treat that’s perfect for breakfast, brunch, or a quick snack. Packed with nutrient-rich spinach and the creamy goodness of cheese, these muffins are not only flavorful but also a healthier alternative to traditional sweet muffins. They are easy to prepare, versatile, and can be enjoyed warm or at room temperature. Ideal for lunchboxes, picnics, or as an accompaniment to soups and salads, these muffins are a must-try for anyone looking to add a savory twist to their baking repertoire.

Preparation Time: 15 minutes

Baking Time: 18-22 minutes

Cooling Time: 5 minutes

Total Time: Approximately 40 minutes

Ingredients:

2 cups (250g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper (adjust to taste)

1 teaspoon dried oregano or mixed herbs (optional)

1 cup (240ml) buttermilk (or milk with 1 tbsp vinegar/lemon juice)

2 large eggs

1/4 cup (60ml) olive oil or melted butter

1 cup (packed) fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)

1 cup (100g) grated cheese (cheddar, feta, or a mix)

1/4 cup grated Parmesan (optional for extra flavor)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

Prepare the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and herbs (if using).

Mix the Wet Ingredients:

In another bowl, beat the eggs lightly, then add the buttermilk and olive oil. Mix until well combined.

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.

Add Spinach and Cheese:

Fold in the chopped spinach and grated cheese gently, ensuring they are evenly distributed.

Fill the Muffin Tins:

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle with Parmesan on top if desired.

Bake:

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

For a richer flavor, add some crumbled feta or sun-dried tomatoes.

You can substitute whole wheat flour for a healthier version.

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

These muffins freeze well. Simply reheat in the microwave or oven before serving.

Enjoy your delicious, savory Spinach and Cheese Muffins!