Spinach Cheddar And Basil Muffins Recipes

SPINACH CHEDDAR MUFFINS

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.

SPINACH EGG MUFFINS WITH CHEESE

Steps:

• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

FETA, SPINACH, AND BASIL OMELETTE MUFFINS

Steps:

• Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
• Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
• Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
• Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
• Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
• Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.

SPINACH, CHEDDAR AND BASIL MUFFINS

Steps:

• For the Dry Ingredients, use a medium-sized mixing bowl and combine the flour, baking powder, baking soda, salt, and seasoning. Set aside.
• For the Wet Ingredients, first off heat the coconut oil and fry your chopped onion until sweet and translucent. Set Aside.
• Next, in a large mixing bowl, combine the butter, egg, milk, spinach, basil and fried onion. Add the cheese and combine.
• Add the dry ingredients to the wet ingredients, and mix until JUST incorporated.
• In prepared muffin tins or liners, scoop the muffin batter in halfway through.
• Bake in a preheated oven at 180 degrees Celsius for 30 - 35 minutes. Leave to cool and freeze for up to 2 months. Easily thaw it in the microwave.

SPAM®, CHEESE, AND SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes.
• Whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. Mix luncheon meat, milk, Cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. Pour batter into muffin cups until each is 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.

SPINACH CHEDDAR BAKE

Steps:

• In a small bowl, combine the spinach, saltines, egg, onion powder and salt. Stir in 1/2 cup cheese. , Transfer to a greased 2-cup baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and bubbly.

SPINACH SAVOURY MUFFINS

Steps:

• Set the oven to 180. Place the spinach in a food processor and blitz until shredded (not pureed). Add to a bowl along with the grated cheese and dried thyme.
• Crack the 2 eggs into a bowl and mix along with the yoghurt.
• Sieve the flour and baking powder over the bowl then mix well to combine
• Spoon into a muffin tray and bake for 20-25 minutes before allowing to cool.