Cheddar Cheese Spinach Muffins
These Cheddar Cheese Spinach Muffins are a delicious and nutritious twist on classic snacks, perfect for breakfast, brunch, or as a healthy on-the-go snack.
Ingredients
Wet Ingredients
- 2 large large eggs
- 1 cup milk (dairy or plant-based)
- ¼ cup vegetable oil or melted butter
Dry Ingredients
- 1 ½ cups all-purpose flour (or whole wheat) For a healthier option
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder Optional for extra flavor
- ½ teaspoon black pepper Optional
Main Ingredients
- 1 cup fresh spinach, chopped Or 1/2 cup frozen, thawed and drained
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper.
- In another bowl, whisk the eggs, then add the milk and oil. Mix until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until everything is moistened.
- Gently fold in the chopped spinach and shredded cheddar cheese.
- Divide the batter evenly among the muffin tin cups, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let them cool for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
Don’t overmix to keep muffins light and fluffy. Feel free to experiment with other cheeses or add-ins like bell peppers. For storage: at room temperature for up to 2 days, in the fridge for a week, or wrap individually and freeze for up to 3 months.