These Spinach and Cheese Muffins are a savory treat perfect for breakfast, brunch, or a snack. With the richness of cottage cheese and Gruyère combined with fresh spinach, they’re a healthy and flavorful alternative to traditional sweet muffins. The cornstarch adds a light, fluffy texture, making them the ideal handheld meal. These muffins are simple to make, packed with protein and vitamins, and guaranteed to satisfy your savory cravings.
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
- 6 large Eggs
- 1¼ cups (4% milkfat) Cottage cheese
- 1¼ cups Shredded Gruyère cheese
- 2 tablespoons Cornstarch
- 2 cups Fresh spinach, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1/4 teaspoon Garlic powder (optional)
- 1/4 teaspoon Onion powder (optional)
- 1 tablespoon Olive oil or butter (for greasing muffin tin)
Directions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or butter, or line with paper liners.
- Prepare the spinach: Wash and chop the spinach. In a pan, sauté it in a little olive oil for about 2-3 minutes, until wilted. Set aside to cool.
- Make the muffin batter: In a large bowl, whisk together the eggs, cottage cheese, and shredded Gruyère cheese until well combined. Add the cornstarch, salt, pepper, garlic powder, and onion powder (if using). Mix until the batter is smooth and uniform.
- Combine with spinach: Gently fold the sautéed spinach into the egg mixture, ensuring it’s evenly distributed.
- Fill the muffin tin: Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the muffins: Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving Suggestions:
- Serve with a side of fresh fruit for a balanced breakfast.
- Pair with a light salad for a quick lunch or dinner.
- Enjoy with a dollop of sour cream or Greek yogurt for extra creaminess.
- Great as a snack during the day or packed for lunch.
- Pair with a hot cup of coffee or tea for a cozy brunch experience.
Cooking Tips:
- If you prefer a stronger cheese flavor, you can substitute Gruyère with sharp cheddar or Parmesan cheese.
- For added flavor, try mixing in some herbs like thyme, rosemary, or basil into the batter.
- Make sure to sauté the spinach to release excess moisture, so the muffins don’t become soggy.
- These muffins can be frozen for up to 3 months; simply reheat in the microwave or oven.
Nutritional Benefits:
- Spinach: Rich in iron, fiber, and vitamins A and C, spinach helps support healthy skin, eyes, and immunity.
- Cottage Cheese: High in protein and calcium, cottage cheese supports muscle health and bone strength.
- Gruyère Cheese: Packed with calcium and protein, Gruyère helps build and maintain strong bones and muscles.
- Eggs: A great source of high-quality protein and essential vitamins like B12 and riboflavin.
Storage:
- Leftovers: Store any leftover muffins in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag or airtight container for up to 3 months. Reheat in the oven or microwave.
Why You’ll Love This Recipe:
- It’s a savory alternative to sweet muffins, making it perfect for those who prefer a more balanced breakfast.
- Packed with protein and nutrients, these muffins are both filling and healthy.
- You can easily make them ahead of time and store or freeze them for a quick snack or meal throughout the week.
- The combination of creamy cottage cheese, melted Gruyère, and fresh spinach makes every bite deliciously satisfying.
Conclusion:
These Spinach and Cheese Muffins are the perfect savory treat to enjoy any time of day. Whether you need a grab-and-go breakfast, a light snack, or a quick lunch, these muffins are easy to make and full of flavor. The balance of creamy cottage cheese, rich Gruyère, and nutritious spinach makes these muffins both delicious and nourishing. Make them today and enjoy the perfect mix of taste and health benefits!
Frequently Asked Questions (FAQs):
- Can I use frozen spinach?
Yes, you can use frozen spinach. Be sure to thaw and squeeze out any excess water before using it in the recipe. - Can I make these muffins dairy-free?
Yes! You can substitute the cottage cheese and Gruyère with dairy-free alternatives like almond-based cheese and plant-based yogurt. - Can I add other vegetables to the muffins?
Absolutely! You can add other vegetables like mushrooms, bell peppers, or onions to mix things up. - Can I use a different type of cheese?
Yes, you can substitute Gruyère with cheddar, mozzarella, or even feta for a different flavor profile. - How can I make the muffins spicier?
To add spice, try adding red pepper flakes or a chopped jalapeño to the batter. - Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and bake them in the morning, or store the baked muffins in the fridge for up to 3 days. - How can I make these muffins gluten-free?
You can use a gluten-free flour blend as a substitute for regular flour to make these muffins gluten-free. - How do I know when the muffins are done?
The muffins are done when the tops are golden brown, and a toothpick inserted into the center comes out clean. - Can I use a different type of flour?
Yes, you can use whole wheat flour or almond flour for a different twist. - Can I freeze the muffins?
Yes, these muffins freeze well. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months.