Spinach And Cheese 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.

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.

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 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, BLUE CHEESE & WALNUT MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line 11 muffin tin holes with cases. Cut the cheese into 11 pieces.
• Heat 1 tbsp of the oil in a non-stick pan, add the spring onions and cook briefly to soften for about 2-3 mins over a medium heat. Add the spinach and stir so the leaves just wilt, then remove from the heat and set aside.
• Mix the flour, chopped walnuts, smoked paprika and baking powder with a good grinding of black pepper and a little salt. Beat the eggs with the milk in another bowl, then add the cooked spinach mixture and remaining oil. Stir well, then fold into the dry ingredients and divide between the muffin cases (it's easier with an ice cream scoop if you have one). Poke a piece of cheese into the centre of each muffin and top with the reserved walnuts.
• Bake for 20-25 mins until firm and golden. Cool on a wire rack. Will keep chilled in an airtight container for a couple of days.

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.