Enjoy these savory spinach muffins, a delightful twist on your typical muffin. Packed with tender baby spinach and a soft, flavorful base, they make for a perfect snack, breakfast option, or side dish. Easy to make and irresistibly delicious, these muffins are sure to impress.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (1 g) ground black pepper
- Wet Ingredients:
- Add-Ins:
- 3 cups (90 g) chopped baby spinach
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with muffin liners.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- Combine Wet Ingredients:
- Incorporate Spinach:
- Add the chopped spinach to the wet ingredients and mix to combine.
- Combine Dry and Wet Ingredients:
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tin:
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- Enjoy as a quick breakfast with a dollop of cream cheese or butter.
- Pair with soup or salad for a light lunch or dinner.
- Serve as a savory side for brunch gatherings.
Cooking Tips
- For added flavor, sprinkle grated cheese (like Parmesan or cheddar) on top of the muffins before baking.
- Substitute yogurt with sour cream for a tangier taste.
- Add chopped herbs, such as dill or parsley, for an extra burst of flavor.
Nutritional Benefits
- Spinach: Rich in iron, calcium, and vitamins A, C, and K.
- Olive Oil: A heart-healthy fat that supports overall well-being.
- Yogurt: Provides probiotics and adds a creamy texture.
Dietary Information
- Vegetarian: Suitable for vegetarians.
- Customizable: Can be made gluten-free with a 1:1 gluten-free flour substitute.
Nutritional Facts (Per Muffin):
- Calories: ~120 kcal
- Protein: ~4 g
- Carbohydrates: ~15 g
- Fat: ~5 g
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Why You’ll Love This Recipe
- Simple to make with minimal prep time.
- Packed with wholesome ingredients and nutrients.
- Versatile for breakfast, snacks, or side dishes.
- A great way to include leafy greens in your diet.
Conclusion
These savory spinach muffins are a flavorful and nutritious choice for any meal or snack. Their fluffy texture and vibrant taste make them a hit with both kids and adults. Try this recipe today and bring a touch of healthful indulgence to your table.
Frequently Asked Questions
- Can I use frozen spinach?
Yes, thaw and drain the spinach thoroughly before using to avoid excess moisture. - Can I add cheese to the batter?
Absolutely! Fold in 1/2 cup of shredded cheese like cheddar or feta for added flavor. - Can I replace olive oil with another oil?
Yes, vegetable or canola oil works well as substitutes. - How do I make this recipe gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour. - Can I freeze these muffins?
Yes, freeze them in an airtight container for up to 3 months. - What can I use instead of yogurt?
Substitute with sour cream, buttermilk, or plant-based yogurt. - Are these muffins suitable for toddlers?
Yes, they are nutritious and easy for toddlers to eat. - Can I add other vegetables?
Certainly! Finely chopped peppers or grated carrots work well. - How do I prevent the muffins from sticking to the pan?
Grease the muffin tin well or use parchment paper liners. - Can I make these muffins dairy-free?
Use a dairy-free milk and yogurt alternative for a dairy-free version.