Cheese and Spinach Muffins2020-01-04
Average Member Rating
(5 / 5)
2 people rated this recipe
- Yield : 12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This information is per serving.
Make a batch of these cheese and spinach muffins when you want to enjoy a muffin that’s not sweet.
Savory muffins are perfect as a bread substitute with a pot of chili, soup or stew. They also make a great snack and a deliciously good breakfast muffin.
Think of this: A spinach and cheese muffin split open and buttered, with bacon and a fried or scrambled egg. Oh my, what a nice breakfast that would be!
I love recipes like these that mix my passion for breads of all kinds with something a bit more healthy – like sugar free muffins with vegetables right in the batter. These are simply yummy.
You will find them easy to make, and of course as with most of my recipes, you can switch them around a bit to suit your own taste and preferences. Some of my suggestions are listed below the recipe.
I hope you enjoy them. Feel free to send me your favorite savory muffin recipes. Just use the form you see at the end of the page.
Cheese and Spinach Muffins
- 1 1/4 cups milk or milk substitute (300 ml)
- 1/3 cup butter, melted (75 ml)
- 1 egg
- 2 cups all purpose flour (500 ml)
- 1/4 cup Parmesan cheese, grated (50 ml)
- 2 tablespoons green onions, finely chopped (30 ml)
- 2 to 3 tablespoons red bell pepper, finely chopped (30 ml)
- 1 tablespoon baking powder (15 ml)
- 1/4 teaspoon salt (1 ml)
- 1/2 cup spinach, coarsely chopped (125 ml)
- 1/2 cup Swiss cheese, shredded (125 ml)
Preheat the oven to 400ºF (200ºC).
In a large bowl, beat together the milk, butter and egg. Stir in the flour, Parmesan cheese, green onions, red pepper, baking powder and salt. Mix it together just until the flour is moistened. Don't beat it or over mix or you will have muffins that are more tough than tender.
Fold the spinach and Swiss cheese into the batter. Divide the batter evenly among greased muffin cups, filling each of them until it is almost full.
Bake in a preheated oven for 18 to 20 minutes.
- Instead of Swiss cheese, use any firm cheese that can easily be grated, like cheddar or gouda. Havarti is probably too mild. You can use it but you won’t be able to taste it very well.
- Using red, orange, yellow and green bell peppers would make this a wonderfully colorful muffin. I would keep the amount of peppers about the same. Just use whatever colors of peppers you prefer.
- Of course if you love things hot, you can use a bit of your favorite hot peppers too. Just chop them really fine so people don’t bite into a big chunk of hot peppers.
- Instead of chopped spinach use parsley or dill. I would use much less of each of them, especially the dill, which is quite pungent. Use only 3 or 4 tablespoons of fresh dill or 1 tablespoon of dried. If you use the dried dill, add it to the wet ingredients to allow it to moisten.
- Sprinkle the top of the muffins with a bit of grated Parmesan cheese just before baking if you like a really cheesy flavor.
Chop the peppers into small pieces. The muffins aren’t as nice in my opinion if you get a big chunk of pepper when you bite into them. Small pieces spread out nicely throughout the muffins.
How about breakfast or brunch? Eggs, hash browns and warm cheesy spinach muffins. Perfect.
Here is something I love to do: If you are serving something like chili, a hearty soup or stew, make a batch of these cheesy vegetable muffins plus either corn muffins or cornbread. A basket filled with savory muffins and homemade or artisan breads is the perfect accompaniment to a cool weather meal like that.
There are so many reasons to whip up a batch of these wonderful savory muffins. I’d love it if you let me know what you did with them.
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