Spinach & feta muffins
Delight in these savory Spinach & Feta Muffins, packed with nourishing spinach, tangy feta cheese, and flavorful sun-dried tomatoes. Perfect for breakfast on-the-go or a hearty snack, these muffins blend self-raising flour, parmesan, milk, butter, an egg, and a touch of dill for an irresistible homemade treat. Try this easy and delicious recipe for a healthful twist on traditional muffins!
Cook time 20 min
Prep time 15 min
Ingredients:
1/2 cup self-raising flour1 cup spinach
3/4 cup feta cheese
1/2 cup sun-dried tomatoes
2 tbsp grated parmesan cheese
1.50 cups milk (1% fat)
1/3 cup butter
1 egg
1 tbsp dill
Spinach & feta muffins are a delightful, savory treat perfect for breakfast, brunch, or as a snack. These muffins are packed with nutrients from spinach and are burst with flavors from feta cheese, sun-dried tomatoes, and dill. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and results in delicious muffins that everyone will love.
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups with butter or non-stick spray.
- In a large mixing bowl, combine the self-raising flour, crumbled feta cheese, chopped sun-dried tomatoes, grated parmesan cheese, and chopped fresh dill. Mix well to evenly distribute the ingredients.
- Add the chopped spinach to the dry mixture. Ensure the spinach is well-coated with the flour mixture to prevent clumping.
- In a separate bowl, whisk together the milk, melted butter, and lightly beaten egg until well combined.
- Create a well in the center of the dry ingredients mixture. Pour the wet ingredients into the well. Gently fold the mixtures together using a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full. This ensures the muffins have enough room to rise.
- Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Tips:
- Make sure to thoroughly drain and chop the spinach to avoid excess moisture in the muffins.
- Crumble the feta cheese finely so it integrates well into the batter.
- If using oil-packed sun-dried tomatoes, be sure to drain them well before chopping.
- Allow the butter to cool slightly after melting before adding it to the milk and egg mixture to prevent the egg from cooking.
- Gently fold the dry ingredients into the wet ingredients to avoid overmixing, which can result in dense muffins.
- Feel free to add a pinch of salt if you prefer a slightly saltier taste, but remember that the feta and parmesan cheeses already add saltiness.
- For an extra touch, sprinkle some grated parmesan on top of the muffins before baking for a golden, cheesy crust.
Spinach & feta muffins are not only tasty but also nutritious and easy to make. The combination of fresh spinach, creamy feta, and tangy sun-dried tomatoes creates a unique flavor profile that is sure to impress. Serve these muffins warm or at room temperature, and enjoy the compliments from your family and friends.
Nutrition per serving
10 ServingsCalories 180kcal
Protein 7g
Carbohydrates 13g
Fiber 1.20g
Sugar 4.62g
Fat 12g
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