Spinach and cheese muffins
These spinach and cheese muffins combine fresh spinach, basil, and parmesan in a simple batter for a nutritious snack or light meal. They're quick to make and perfect for breakfast or on-the-go.
Cook time 17 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 tsp baking powder
1 tbsp sugar
1/2 cup spinach
1/2 cup basil leaves
1/4 cup grated parmesan cheese
1/2 cup buttermilk
1/4 cup olive oil
1 egg
Spinach and cheese muffins are a delightful and nutritious snack that blend the earthy flavors of fresh spinach with the rich taste of parmesan cheese. Perfect for breakfast, a quick snack, or even a light meal, these muffins are easy to make and packed with flavor. Follow this simple recipe to create a batch of these delicious baked treats.
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the sugar.
Gently fold in the finely chopped spinach, basil leaves, and grated parmesan cheese. Make sure the vegetables and cheese are well distributed throughout the dry ingredients.
In a separate bowl, whisk together the buttermilk, olive oil, and egg until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; the batter should be lumpy.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Spinach and cheese muffins are a versatile and delicious option that can be enjoyed at any time of the day. Their savory taste, combined with the nutritional benefits of spinach, makes them a go-to recipe for those looking for a wholesome snack. Serve them warm or at room temperature, and enjoy the blend of flavors with every bite. Happy baking!
Spinach and cheese muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. For every 1/2 cup of buttermilk, use 1/2 cup of milk plus 1/2 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes.
Use a standard 12-cup muffin tin. You can line it with paper liners or lightly grease the cups to prevent sticking.
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Yes, you can substitute the grated parmesan with other cheeses such as feta, cheddar, or mozzarella. Adjust according to your taste preference.
Tips:
- Ensure the spinach is finely chopped to evenly distribute the greens throughout the muffin batter.
- Use fresh basil leaves for the best flavor, but if unavailable, dried basil can be a suitable alternative.
- Do not overmix the batter; combine the ingredients until they are just incorporated to avoid tough muffins.
- Preheat the oven before starting to ensure an even bake.
- You can add a pinch of salt and pepper to enhance the flavor, if desired.
Nutrition per serving
10 ServingsCalories 80kcal
Protein 3.07g
Carbohydrates 13g
Fiber 0.48g
Sugar 1.56g
Fat 7g
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