Description
Enjoy these savory cheese and spinach muffins, perfect for Easter brunch or a Christmas gathering. They are moist, flavorful, and easy to make.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach, squeezed dry
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and nutmeg.
- In a separate bowl, whisk together the eggs, milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded cheddar cheese and chopped spinach.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of garlic powder to the dry ingredients.
- If you don’t have fresh spinach, you can use 1/2 cup of frozen spinach, thawed and squeezed very dry.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Savory Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: savory muffins, cheese muffins, spinach muffins, Easter brunch, Christmas baking, party food, easy muffins, quick bread