These savory spinach and cheese muffins are perfect for breakfast or a snack. They're light, fluffy, and packed with nutritious spinach and creamy cheese, providing a delicious way to enjoy your greens.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 180°C (350°F) and grease a muffin pan or line with paper liners.
In a large bowl, mix together the flour, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, then add milk and olive oil, mixing until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Fold in the chopped spinach, onion, red bell pepper, shredded cheese, garlic powder, and black pepper until evenly distributed.
Spoon the mixture into the prepared muffin pan, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For added flavor, sprinkle extra cheese on top of each muffin before baking.
If you prefer a bit of heat, add a pinch of cayenne pepper to the dry ingredients.
Can I substitute the spinach with another green?
Yes, you can substitute the spinach with kale or Swiss chard for a different flavor.
What type of cheese can I use?
You can use cheddar or any cheese of your choice. Feta cheese can be used for a Mediterranean twist.
How should I store the muffins?
Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Can these muffins be served with anything?
They can be served warm with butter or a dollop of sour cream. They pair well with soups and salads.
Are these muffins suitable for kids?
Yes, they are a great way to sneak in some nutritious greens, especially for kids who are picky eaters.
