Spinach and Feta Muffins
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
22 mins
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Total Time
42 mins
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Servings
12 muffins
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Calories
198 kcal
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Course
Snacks
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Cuisine
International
Spinach and Feta Muffins
Report
These spinach and feta muffins are beautifully moist, balanced with salty and rich flavors, and packed with greens. It's an easy savory bake for those of you with picky eaters in your home.
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Ingredients
- 2 cups spinach packed
- 1¾ cups all-purpose flour 226 grams
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- pinch cayenne pepper
- 1 cup whole milk 226 grams
- 2 egg
- 1 tick unsalted butter plus more for greasing the muffin tin if desired, melted, 8 tablespoons or 4 ounces or 113 grams
- 1 cup feta cheese crumbled, 5.3 ounces or 150 grams
- 2 tablespoons Parmesan Cheese grated, 0.5 ounce or 14 grams
Instructions
- Heat the oven to 350°F.
- Butter a twelve-cup muffin tin or line it with muffin liners.
- Blanch or steam the spinach for 2 to 3 minutes until soft. Then drain it, stop the cooking by immersing it in a bowl of ice and water, and then squeeze out as much water as you possibly can.
- Combine the dry ingredients (flour, sugar, baking powder, lemon zest, salt, and cayenne pepper) in a medium to large bowl.
- Add the eggs to the measuring cup with the milk and whisk.
- Add the butter and the egg and milk mixture to the dry ingredients.
- Stir just enough to wet the dry ingredients, and then add the spinach and crumbled feta and stir until combined.
- Use a large cookie scoop or large spoon to fill the muffin cups.
- Sprinkle the Parmesan on top of the muffin batter.
- Bake for 18 to 20 minutes or until a toothpick inserted in the muffin comes out with just a few crumbs.
- Switch your oven to broil and broil the muffins for 1 to 2 minutes until the Parmesan starts to brown.
- Cool in the pan for 5 to 10 minutes and then remove to a cooling rack. These feta and spinach muffins are definitely best when still a little warm!
- Store in an air-tight container in the refrigerator for a few days or in the freezer for up to three months.
Notes
- Measure your milk in a 2 cup measuring cup to save cleaning up one bowl!
- Measure your milk in a 2 cup measuring cup to save cleaning up one bowl!
- Remember not to over-mix your muffin batter or your muffins may become tough.
- These feta and spinach muffins are best served warm. Store leftovers in the refrigerator for a few days or the freezer for three months. To serve, warm these savory muffins in the microwave or oven.
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
345mg
(14%)
Potassium
96mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
836IU
(17%)
Vitamin C
2mg
(2%)
Calcium
148mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 345mg | 14% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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