With a Grateful Prayer and a Thankful Heart: Cheese and Spinach Savory Muffins

Friday, August 7, 2015

Cheese and Spinach Savory Muffins

Leafing through a cookbook for a yeast bread to accompany a grilled London Broil I was serving, I noticed a muffin recipe with cheese and spinach. Sounded good to me so I pulled out my muffin pan instead of my bread maker.
These muffins were just what I was looking for... a savory addition and a little something extra to serve for dinner. I was surprised to read reviews online that some thought the muffins were on the bland side. Some mentioned they were dry. Mine were flavorful and not dry at all.  I thought they were great, with a different texture than, say a blueberry muffin

I did think the muffins would benefit from a tiny bit of sweetness. So next time I might add a tablespoon of sugar to the dry ingredients. A bit of jelly or jam is always an option ;)
Remember, when adding the wet ingredients into the dry, use a light hand and fold gently just until the flour mixture is incorporated.  Avoid over-mixing.

Cheese and Spinach Muffins
Originally published in Betty Crocker's BEST of BAKING copyright 1997, p56

Preheat oven to  400 degrees
Grease or Spray muffin pan (I used paper liners and it was hard to get all of the muffin off the paper)

Yield: 1 dozen.

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper (optional)
(heaping) 1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Swiss cheese, (or cheddar or even feta if you want)
1/2 cup chopped fresh spinach (I rounded up on the spinach)
 2 tablespoons chopped green onions (I used chives from the garden)
1 egg
1-1/4 cups milk
1/3 cup butter, melted and slightly cooled
Additional Parmesan cheese to sprinkle on top

In a large bowl, whisk the flour, baking powder, salt and pepper, being sure all ingredients are evenly distributed; Stir in Parmesan cheese, Swiss cheese, chopped spinach and onions,

In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened.

Divide mixture evenly in muffin pan. Sprinkle with additional Parmesan cheese.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutritional Facts
1 serving (1 each) equals 167 calories, 8 g fat (5 g saturated fat), 40 mg cholesterol, 263 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.


CatTales said...

I think we would love these. I imagine they were delicious with your London Broil. I hope you have a nice weekend.

Ann Thompson said...

these do look really good and what a nice change from bread or a dinner roll

renée west said...

Your muffins will pair perfectly with tomorrow night's salad. Cheese and spinach is always a win-win!!!

Lynn said...

Love the addition of Swiss cheese and everything spinach has been calling to me lately! They sound good:@)

Snap said...

This sounds wonderful. I love spinach anything!

EMMA said...

Yum! these sound amazing!
I have a tonne of goats cheese in the fridge that I need to use up and lots of spinach in the garden - think I've just found something for the kids to do this afternoon!

Tiffany Bobb said...

These look great! I have a little bit of an obsession with spinach and cheese. I made a chicken stuffed with spinach and feta cheese and it was delicious!



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