Savory Spinach Parmesan Muffins Food

SAVORY SPINACH & PARMESAN MUFFINS

Steps:

• Preheat oven to 350° F / 180° C
• Liberally grease muffin pan with oil or butter, or line the muffin tin with paper muffin cups, and spray the inside of those with nonstick spray.
• In a large bowl, add and mix together the dry ingredients - flour, salt, baking powder, Parmesan, and Italian seasoning.
• In a separate medium bowl whisk together beaten eggs, milk, olive oil, and hot sauce until thoroughly combined. Add the spinach, tomatoes (or roasted red peppers), olives, and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
• Spoon the batter evenly into the greased muffin pan compartments, pressing the batter down into the tins. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.

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.

SPINACH SAVOURY MUFFINS

Steps:

• Set the oven to 180. Place the spinach in a food processor and blitz until shredded (not pureed). Add to a bowl along with the grated cheese and dried thyme.
• Crack the 2 eggs into a bowl and mix along with the yoghurt.
• Sieve the flour and baking powder over the bowl then mix well to combine
• Spoon into a muffin tray and bake for 20-25 minutes before allowing to cool.

SPINACH-PARMESAN MINI LOAVES (OR MUFFINS)

Steps:

• Heat oven to 400°F
• Spray bottoms of 3 mini loaf pans (5-1/2x3 inches).
• In large bowl, whisk together flour, cheese, sugar, baking powder, basil, onion powder, salt and pepper.
• In medium-size bowl, whisk egg, milk and oil until blended; stir in spinach.
• Make a well in the flour mixture; pour in egg mixture. Fold or stir gently until dry ingredients are just moistened.
• Spoon 1 cup batter into each mini loaf pan. If desired, sprinkle 1 teaspoon grated Parmesan over each loaf.
• Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Remove pans to wire rack and cool for 5 minutes. Remove bread from pans; cool on rack.
• NOTE: For muffins, coat bottoms of muffin pans with cooking spray or line with muffin-cup liners. For 12 standard muffins, spoon 1/4 cup batter into each cup. Bake for 20 minutes.
• For 36 mini muffins, prepare 3 mini muffin pans. Spoon 1 slighty rounded tablespoon batter into each cup. Bake for 15 minutes.