Spinach And Feta Cheese Muffins

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Looking for a breakfast that is both satisfying and sustaining? Often, we grab a muffin or donut with our coffee in the morning, if we’re grabbing any food at all, and dash out to start our day. But that also means we haven’t fueled our body and mind with the type of energy they need to really kick off the day right. I’m a sucker for a good muffin in the morning, usually blueberry or morning glory, but in an effort to find better ways to eat my breakfast, I’ve sought out alternatives to my usual sugar-filled morning munch. This spinach and feta muffin was exactly what I was looking for.

Why You’ll Love This Recipe

One trick to keeping these muffins moist is to drain the thawed spinach; squeezing out excess moisture will keep the batter light. I made these for Sunday brunch and packed away the leftovers in an airtight container. During the week, I can grab a muffin, heat it up in the microwave, and head out the door with a morning snack that will get my brain and tummy up and moving. Finding clever ways to make breakfast that are both simple and delicious is one way to make sure this most important meal of the day isn’t skipped.

Kitchen Equipment You’ll Need

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Dish towel or paper towels

Ingredients

• ½ pound frozen spinach, thawed and drained
• 1 (8 oz) package feta cheese, crumbled or cubed
• 2 eggs, beaten
• ⅓ cup olive oil
• 1 ⅓ cup milk
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 350°F. Line a muffin tin with paper cups or grease it with cooking spray.
2. Place the thawed spinach into a dish towel or paper towels and squeeze out the excess water.
3. Cut the feta cheese into cubes, or crumble it with a fork for smaller chunks.
4. In a bowl, mix the flour, baking powder, and salt.
5. In a separate bowl, combine the eggs, milk, olive oil, and spinach. Gently mix in the feta cheese.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter evenly into the muffin cups.
8. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool slightly before removing them from the tin. Serve warm and enjoy!

Tips for Success

• Ensure the spinach is thoroughly drained to prevent soggy muffins.
• Don’t overmix the batter; mix until just combined to keep the muffins light.

Additional Tips or Variations

• Try adding some chopped sun-dried tomatoes for an extra burst of flavor.
• Use whole wheat flour for a healthier twist.

Nutritional Highlights (Per Serving)

These muffins are a great source of calcium and protein, thanks to the spinach and feta cheese. They are also a delicious way to incorporate some greens into your morning routine.

Frequently Asked Questions (FAQ)

• Can I use fresh spinach instead of frozen? Yes, just sauté it lightly to wilt it before draining and using it in the recipe.
• Can these muffins be frozen? Absolutely! Store them in an airtight container in the freezer and reheat as needed.
• What other cheese can I use? Goat cheese or ricotta can be great substitutes if you prefer a different flavor profile.

Conclusion

These Spinach and Feta Cheese Muffins are the perfect solution for a quick, nutritious breakfast on the go. Packed with flavor and easy to make, they’re a delightful way to start your day. Give this recipe a try and let us know how you enjoyed it by sharing your thoughts and variations!

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