Spinach and Feta Muffins

If youve only made sweet muffins so far, its time to try a savory version.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 250 g Spinach, raw

  • 375 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 2 spoons Cheese, Parmesan, grated

  • 150 g Cheese, feta

  • 1 piece Egg, fresh

  • 330 ml Milk, whole milk

  • 90 ml Butter, unsalted

  • 1 spoon Dill, fresh

  • 2 spoons Sesame seeds, dried

  • 1.5 spoons Oil, vegetable oil, canola

Steps

  1. Clean the spinach leaves, wash them, and roughly chop them. Preheat the oven to 200 degrees Celsius. Grease the muffin tin with oil.

  2. Sift the flour into a bowl and mix it with baking powder, grated Parmesan, and crumbled feta cheese. In another bowl, whisk the egg with a hand whisk and mix it with milk, melted butter, and chopped dill.

  3. Pour the liquid mixture into the bowl with the dry ingredients and mix everything with a spatula just enough to moisten all the ingredients. Fill the greased muffin tin with the prepared batter up to three-quarters full. Sprinkle sesame seeds over the batter.

  4. Place the muffin tin in the preheated oven for about 20 minutes. The muffins are done when they turn golden brown on the surface, and a toothpick inserted into the center comes out clean.

  5. Remove the muffin tin from the oven and let the muffins cool for 5 to 10 minutes. Then remove them from the tin, serve on a large plate, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 237.69 kcal
  • Fat: 5.93 g
    • Saturated Fat: 3.19 g
  • Carbohydrates: 33.39 g
    • Sugars: 0.66 g
  • Protein: 9.34 g
  • Fiber: 1.54 g

Advice

Melted butter can be replaced with oil if desired. For a more intense flavor, you can use olive oil. If desired, you can also mix in finely chopped sun-dried tomatoes and/or toasted pine nuts into the batter.