Spinach Cheese Muffin
A simple, kid-friendly recipe full of veggies & cheese that makes a perfect breakfast or an on-the-go snack. It is suitable for all ages, including adults. Go on, make it now!
Servings: 6 muffins
Ingredients
- 2½ cup all purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp red chili flakes
- ¼ tsp black pepper powder
- 1⅓ cup milk
- 100 gram unsaltted butter melted
- ¼ cup plain yogurt
- 1 cup fresh baby spinach
- 2 tbsp feta cheese
- 4 tbsp parmesan cheese
- ½ cup sun-dried tomatoes
- 1 cup carrots, beans, onion, peas finely chopped
- to taste salt optional
Instructions
- Thoroughly wash the spinach to remove any dirt or sand, then dry it completely. Trim the stems and finely chop the leaves.
- Boil 2 cups of water in a pan and add all the chopped carrots, beans, onion & peas to it. Allow them to cook till tender - about 5-7 minutes. Drain water in a glass bowl and use it as stock for soups and curries. Set aside the parboiled vegetables.
- In a large bowl, sift together the flour, baking powder, baking soda, red chili flakes, and pepper powder. Add the chopped spinach, sun-dried tomatoes, feta, and 2 tablespoons of parmesan, then stir to combine.
- In a separate bowl, whisk together the milk, yogurt, and melted butter until smooth. Pour this into the flour mixture and gently fold with a spatula until just combined.
- Add in parboiled veggies to the prepared mixture.
- Fill each muffin cup about three-quarters full, then sprinkle the remaining parmesan on top.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and let the muffins cool.
Notes
- Avoid overmixing the batter—stir just until everything is combined.
- I skipped adding extra salt since the feta cheese provided enough saltiness.
- If you don’t have sun-dried tomatoes, you can swap them for seeded and chopped fresh tomatoes.