spinach muffins
These savory spinach muffins are a nutritious and delicious option for breakfast or a snack. Packed with spinach and cheese, they are easy to make and provide a delightful addition to your meal prep.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 silicone spatula or wooden spoon
- 1 oven
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup milk
- 1/2 cup grated cheese (cheddar or your choice) You can substitute with feta or mozzarella.
- 1/4 cup olive oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a mixing bowl, combine the chopped spinach, grated cheese, and both types of flour.
- In another bowl, whisk together the milk, olive oil, and eggs until well blended.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- In a small bowl, mix the baking powder, salt, black pepper, garlic powder, and onion powder. Fold this mixture into the muffin batter until evenly distributed.
- Divide the batter evenly among the 12 muffin cups.
- Bake in the preheated oven for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, you can incorporate herbs like oregano or thyme or add chopped sundried tomatoes.
These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat them in the microwave or oven before serving.
You can substitute the cheese for feta or mozzarella if preferred.