SPINACH CHEDDAR MUFFINS
These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.
Provided by BREEZER
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
- Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
- Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 13.5 g, Cholesterol 42.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 349.3 mg, Sugar 1.1 g
SPINACH CAKE MUFFINS
These simple Spinach Cake Muffins have the perfect amount of sweetness and an appealing bright green color but no intense spinach flavor! Kids (and adults) love them! I...
Provided by Weelicious
Yield Makes 24 Mini Muffins or 8 large muffins
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 F.
- 2. Place the first 6 ingredients in a food processor and puree.3. Place the remaining ingredients in a separate bowl and combine.4. Pour the spinach puree in a large mixing bowl.5. Slowly mix the dry ingredients into the wet until combined.6. Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.7. Bake for 12 minutes for mini muffins and 18-20 minutes for regular sized muffins.
Nutrition Facts : Calories 50, Fat 1g, Cholesterol 0mg, Sodium 100mg, Carbohydrates 9g, Fiber 0g, Sugar 3g, Protein 1g
SPINACH CAKE MUFFINS
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 24 mini muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
- Place the spinach, applesauce, sugar, oil, vanilla extract and egg in a food processor and puree. Combine the flour, baking powder, baking soda and salt in a separate bowl. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet ingredients until combined.
- Scoop the batter into the greased mini muffin pan, filling each cup two-thirds of the way. Bake for 12 minutes. Let cool completely, then serve or freeze.
- To freeze for later, place cooled muffins on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.
SPINACH MUFFINS
I got this recipe from my sister, Judy. They are a great side dish for dinner or soup, and are easy to make. These muffins might just convert some non-spinach lovers. If you make these in mini-muffin tins, bake for 10-15 minutes.
Provided by karen
Categories Quick Breads
Time 25m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Combine muffin mix with eggs and milk.
- Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
- Fill muffin tins 3/4 full.
- Bake for 15-20 minutes or until lightly browned.
- Let muffins sit in pan for 10-15 minutes before removing.
Nutrition Facts : Calories 109.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 30.7, Sodium 232.4, Carbohydrate 13.9, Fiber 1.7, Sugar 4.2, Protein 5
SPINACH CHEESE MUFFINS
Muffins are my most favorite thing to bake because they're so fast and versatile. This version makes a great substitute for typical dinner bread and adds a little color to your table.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, Parmesan cheese, onions, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in spinach and Swiss cheese. , Fill greased muffin cups three-fourths full. 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.
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 263mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED SPINACH AND EGG WHITE MUFFINS
These 'muffins' can be eaten warm or cold and are an Atkins Diet-friendly option.
Provided by cooking made izzy
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
- Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
- Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 1.5 g, Cholesterol 71.6 mg, Fat 7.2 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 228.4 mg, Sugar 0.7 g
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