These savory muffins are packed with baby spinach, sharp cheddar cheese, and turkey bacon, making them a perfect grab-and-go breakfast or snack. With a fluffy texture and rich flavors, they’re a great way to start your day or fuel up between meals.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients:
- All-Purpose Flour: 2 cups (250 g)
- Baking Powder: 1 tablespoon (14 g)
- Salt: 1/2 teaspoon (3 g)
- Ground Black Pepper: 1/4 teaspoon (1 g)
- 2% Milk: 1 1/2 cups (375 ml)
- Egg: 1 large
- Plain Yogurt: 1/4 cup (60 g)
- Olive Oil: 1/4 cup (60 ml)
- Baby Spinach: 3 cups, chopped (90 g)
- Sharp Cheddar Cheese: 1 cup, shredded (125 g)
- Turkey Bacon: 5 slices, cooked and chopped
- Fresh Chives: 1/4 cup, chopped (15 g)
Directions:
- Preheat the Oven: Preheat your oven to 375ºF (190ºC). Line a 12-cup muffin tin with paper liners or lightly grease it. Set aside.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and ground black pepper. Set aside.
- Prepare Wet Ingredients: In another large bowl, whisk together the milk, egg, plain yogurt, and olive oil until smooth and well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in Add-Ins: Gently fold in the chopped baby spinach, shredded cheddar cheese, chopped turkey bacon, and fresh chives until evenly distributed.
- Fill Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Serve: Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack. Serve warm or at room temperature.
Serving Suggestions:
- Pair with a fresh green salad for a light lunch.
- Serve alongside scrambled eggs for a hearty breakfast.
- Enjoy with a dollop of sour cream or Greek yogurt.
- Pack as a snack for work or school.
- Pair with a bowl of soup for a comforting meal.
Cooking Tips:
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Ensure the turkey bacon is fully cooked and cooled before chopping.
- Use freshly shredded cheese for better melting and flavor.
- Substitute spinach with kale or arugula if desired.
- For an extra crispy top, sprinkle a little extra cheddar cheese on each muffin before baking.
Nutritional Benefits:
- Spinach: Rich in iron, vitamins A and C, and antioxidants.
- Cheddar Cheese: Provides protein and calcium for bone health.
- Turkey Bacon: A leaner alternative to regular bacon with lower fat content.
- Olive Oil: A source of healthy monounsaturated fats.
Dietary Information:
- Contains gluten and dairy.
- Can be made vegetarian by omitting turkey bacon.
- Not suitable for vegans.
Nutritional Facts (Per Muffin):
- Calories: 180
- Protein: 7 g
- Carbohydrates: 18 g
- Fat: 9 g
- Fiber: 2 g
- Sodium: 290 mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 15-20 seconds or in the oven at 180ºC (350ºF) for 5 minutes.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe:
- A wholesome, savory alternative to sweet muffins.
- Packed with protein, vegetables, and flavor in every bite.
- Great for meal prep or on-the-go snacking.
- Versatile – easy to customize with your favorite add-ins.
Conclusion:
These savory spinach, cheddar, and turkey bacon muffins are a delicious and nutritious addition to your recipe collection. Whether enjoyed fresh out of the oven or reheated for a quick snack, they’re sure to please the whole family. Try them today and experience the perfect balance of flavors and textures!
Frequently Asked Questions:
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the muffins may be slightly denser. You can also use half whole wheat and half all-purpose flour for a balance of flavor and texture.
2. Can I substitute turkey bacon with regular bacon?
Yes, you can use regular bacon. Cook and chop it as directed.
3. Can I make these muffins vegetarian?
Yes, simply omit the turkey bacon or replace it with a vegetarian alternative, such as plant-based bacon or roasted mushrooms.
4. Can I use frozen spinach instead of fresh?
Yes, but ensure it’s fully thawed and excess moisture is squeezed out before adding to the batter.
5. How do I store leftover muffins?
Store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
6. Can I use other types of cheese?
Absolutely! Try swapping cheddar for mozzarella, gouda, or a blend of your favorite cheeses.
7. What’s the best way to reheat these muffins?
Reheat in the microwave for 15-20 seconds or in a preheated oven at 180ºC (350ºF) for 5 minutes.
8. Can I make mini muffins with this recipe?
Yes, use a mini muffin tin and bake for 10-12 minutes or until a toothpick comes out clean.
9. Can I add other vegetables to the batter?
Certainly! Diced bell peppers, grated zucchini (squeezed dry), or cooked mushrooms make great additions.
10. What can I substitute for yogurt?
You can use sour cream, buttermilk, or even an equal amount of milk as a substitute.