Spinach, Feta, and Seed Muffins
When you get tired of sweet muffins, reach for savory ones. You can eat them warm or cold, as a side dish, snack, or as a standalone meal. Prepare them for a party, picnic, or outing, or enjoy them for dinner with a bowl of salad or a plate of warm soup.
Details
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
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25 g Butter, unsalted
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250 ml Milk, whole milk
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150 g Spinach, raw
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2 piece Egg, fresh
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250 g Wheat flour, white, multi-purpose
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1 teaspoon Baking powder
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1 teaspoon Baking powder
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1 pinch Salt, table
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1 pinch Spices, pepper, red or cayenne
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50 g Cheese, Parmesan, grated
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200 g Cheese, feta
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2 spoons Sesame seeds, roasted
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2 spoons Seeds, pumpkin
Steps
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Preheat the oven to 190 degrees Celsius. Place paper liners in the muffin tin.
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Place a saucepan with milk and butter on the stove. While waiting for the butter to melt, roughly chop the washed spinach. Add it to the saucepan, mix well, and cook until it wilts and softens. Remove from heat and let it cool to lukewarm.
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In a bowl, sift together the flour, baking soda, and baking powder. Add cayenne pepper, salt, Parmesan, and crumbled feta cheese, and mix well. Stir the egg into the cooled spinach. Pour the liquid mixture into the bowl with the dry ingredients and quickly mix with a spatula until the ingredients are moistened and combined.
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Fill the greased muffin tin cavities three-quarters full with the prepared batter. Sprinkle sesame and pumpkin seeds on top. Bake the muffins in the preheated oven for 20 to 25 minutes, until they turn golden brown on the surface and a toothpick inserted into the center comes out clean.
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Let the baked muffins cool for 5 minutes, then remove them from the tin, serve on a plate or platter, and enjoy.
Nutrition Information (Per 100g)
- Calories: 270.79 kcal
- Fat: 12.93 g
- Saturated Fat: 6.3 g
- Carbohydrates: 24.4 g
- Sugars: 0.9 g
- Protein: 11.81 g
- Fiber: 1.35 g