Cheese And Spinach Muffins Food

SPINACH & CHEESE SAVOURY MUFFINS

Steps:

• Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
• Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
• Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
• Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
• These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

SPINACH CHEDDAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
• Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
• Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

SPAM®, CHEESE, AND SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes.
• Whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. Mix luncheon meat, milk, Cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. Pour batter into muffin cups until each is 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.

SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Combine muffin mix with eggs and milk.
• Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
• Fill muffin tins 3/4 full.
• Bake for 15-20 minutes or until lightly browned.
• Let muffins sit in pan for 10-15 minutes before removing.

CHEESE AND SPINACH MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms of 12 regular-size muffin cups.
• Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm.

CHEESE AND SPINACH MUFFINS

Steps:

• In large bowl beat milk, butter and egg.
• In a separate bowl stir together flour, 1/4 cup Parmesan, green onion, baking powder and salt.
• Fold flour mixture, spinach and Swiss cheese into milk mixture until just combined.
• Divide evenly among 12 greased muffin cups and sprinkle additional Parmesan on top.
• Bake in preheated 400 degree oven for 18 to 20 minutes, until golden brown.
• Try decreasing butter to 1/4 cup, increasing green onion to 1/3 cup and spinach to a full cup. Add fresh ground black pepper and 2 Tbsp chopped basil or dill.

SPINACH CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, Parmesan cheese, onions, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in spinach and Swiss cheese. , Fill greased muffin cups three-fourths full. Sprinkle with additional Parmesan cheese. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

MMMM MUFFINS - CHEESE, SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 390°F (200°C) if using fan-forced oven or 420°F(215°C) if not using a fan-forced oven.
• Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
• Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
• In another mixing bowl or a large jug - whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gentley stir in the crumbled fetta and the finely grated asiago (or parmesan) cheeses.
• Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with 'heavy' muffins.
• Spoon into the greased or paper-lined muffin pans.
• Bake approx 15 - 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.