These Spinach and Cheese Muffins are fluffy, flavorful, and packed with protein and nutrients. Perfect as a quick breakfast, snack, or light meal, they’re easy to make and a great way to incorporate more greens into your diet.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- Eggs: 6 large
- Cottage Cheese: 1¼ cups (4% milkfat)
- Gruyère Cheese: 1¼ cups, shredded
- Cornstarch: 2 tablespoons
- Fresh Spinach: 2 cups, chopped
- Salt: 1/2 teaspoon
- Ground Black Pepper: 1/4 teaspoon
- Garlic Powder (Optional): 1/4 teaspoon
- Onion Powder (Optional): 1/4 teaspoon
- Olive Oil or Butter: 1 tablespoon (for greasing muffin tin)
Directions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with olive oil or butter to prevent sticking.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk the eggs until well combined.
- Add cottage cheese, shredded Gruyère cheese, cornstarch, salt, black pepper, and optional garlic and onion powders. Mix well.
- Add the Spinach:
- Fold the chopped spinach into the egg mixture until evenly distributed.
- Fill the Muffin Tin:
- Evenly distribute the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 20-25 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, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Suggestions
- Pair with a fresh salad for a light lunch.
- Serve with avocado slices for added creaminess.
- Enjoy with a dollop of sour cream or Greek yogurt.
Cooking Tips
- For extra flavor, add chopped sun-dried tomatoes or cooked bacon to the mixture.
- Substitute Gruyère with cheddar or mozzarella for a different taste.
- Use a silicone muffin tray for easy removal and cleanup.
Nutritional Benefits
- Eggs: Provide high-quality protein and essential vitamins.
- Spinach: Rich in iron, vitamin K, and antioxidants.
- Cottage Cheese: A great source of protein and calcium.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Yes
- Low-Carb: Suitable for low-carb diets
Nutritional Facts (Per Muffin)
- Calories: ~120
- Protein: ~8g
- Carbohydrates: ~3g
- Fat: ~8g
Storage
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freezer: Freeze individual muffins in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Why You’ll Love This Recipe
- Easy to make and perfect for meal prep.
- Packed with protein and healthy greens.
- Customizable with your favorite ingredients.
- Delicious warm or cold.
Conclusion
These Spinach and Cheese Muffins are a versatile and nutritious addition to your meal rotation. With their fluffy texture and cheesy flavor, they’re sure to please the whole family. Whether you’re on-the-go or enjoying a leisurely meal, these muffins make the perfect choice.
FAQs
- Can I use frozen spinach?
Yes, thaw and squeeze out excess water before using. - Can I substitute cottage cheese?
Yes, use ricotta or plain Greek yogurt as a substitute. - What other cheeses work well?
Cheddar, mozzarella, or feta can be used for a different flavor profile. - Can I make these muffins dairy-free?
Substitute cottage cheese and Gruyère with dairy-free cheese alternatives. - How can I make them more filling?
Add cooked quinoa, chopped vegetables, or diced ham to the mixture. - Can I make mini muffins?
Yes, adjust the baking time to 12-15 minutes for mini muffin tins. - How do I prevent sticking?
Ensure the muffin tin is well-greased or use paper liners. - Are these muffins freezer-friendly?
Absolutely! They freeze well and can be reheated as needed. - What can I serve with these muffins?
Pair with soup, salad, or fresh fruit for a complete meal. - Can I double the recipe?
Yes, simply double the ingredients and bake in two batches if needed.