Savory Spinach Feta Peppadew Muffins Recipes

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SAVORY FETA SPINACH AND SWEET RED PEPPER MUFFINS



Savory Feta Spinach and Sweet Red Pepper Muffins image

Savory Mediterranean inspired muffins, packed with spinach, sweet red peppers and feta. Perfect for a snack or breakfast.

Provided by OliveTomato.com

Categories     Appetizer

Time 35m

Number Of Ingredients 11

2 ¾ cups all purpose flour (you can substitute partly with whole wheat flour)
¼ cup sugar
2 teaspoons baking powder
1 teaspoon paprika
¾ teaspoon salt
¾ cup low fat milk
½ cup extra virgin olive oil
2 eggs
1 ¼ cup thinly sliced fresh spinach
¾ cup crumbled feta
1/3 cup drained and patted dry jarred Florina peppers or other red pepper

Steps:

  • Preheat oven at 375 F (190 C).
  • In a large bowl mix the dry ingredients: flour, sugar, baking powder, paprika, and salt)
  • In another bowl mix the olive oil, eggs, milk.
  • Add the wet ingredients to the dry ingredients and mix just until blended with a wooden spoon. The dough will be thick.
  • Add the feta, spinach and peppers and mix gently until all ingredients are spread throughout the whole mixture.
  • Divide mixture in muffin pan that you have lined with muffin/cupcake liners or you can use a silicon muffin tray and grease it with a bit of olive oil (I have used it here). You should have enough for 12 medium muffins.
  • Bake for about 25 minutes. Remove when toothpick comes out clear when inserted in the muffin.
  • Let them cool for 10 minutes and remove from tray. Let them cool a couple of hours before serving.

Nutrition Facts : ServingSize 1 g, Calories 240 kcal

SAVORY SPINACH, FETA, AND ROASTED RED PEPPER MUFFINS



Savory Spinach, Feta, and Roasted Red Pepper Muffins image

This recipe comes from Bon Appetit. Recipe calls for 1/2 C chopped roasted red pepper. You can use roasted red peppers from a jar (drained) or homemade roasted red peppers.

Provided by Rinshinomori

Categories     Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

nonstick vegetable cooking spray
2 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
3/4 cup crumbled feta cheese
1/2 cup chopped sweet roasted red pepper (see recipe description)

Steps:

  • Preheat oven to 375°F
  • Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
  • Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
  • Divide batter among prepared muffin cups.
  • Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
  • Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Nutrition Facts : Calories 249.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 40.9, Sodium 411.4, Carbohydrate 27.8, Fiber 1, Sugar 5.5, Protein 6

SPINACH & CHEESE SAVOURY MUFFINS



Spinach & Cheese Savoury Muffins image

Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!

Provided by Ciara Attwell @ My Fussy Eater

Categories     Lunch

Time 25m

Yield 12

Number Of Ingredients 10

2 medium eggs
150ml / 1/2 cup milk
75g / 1/2 cup butter, melted
150g / 2 cups grated cheddar cheese
1 spring onion, chopped
75g / 2 cups fresh baby spinach, chopped
1/2 red pepper, diced
250g / 2 cups self raising flour
1/2 vegetable stock cube (can use low or no sodium stock cube)
salt and pepper to taste (but can be left out)

Steps:

  • Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
  • Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
  • Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
  • Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
  • These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

Nutrition Facts : ServingSize 1 muffin, Calories 211, Sugar 1.3 g, Sodium 161.5 mg, Fat 12.7 g, SaturatedFat 7.1 g, TransFat 0.2 g, Carbohydrate 16.9 g, Fiber 2.6 g, Protein 8.8 g, Cholesterol 63.3 mg

SAVORY SPINACH, FETA, AND PEPPADEW MUFFINS



SAVORY SPINACH, FETA, AND PEPPADEW MUFFINS image

Yield 12 muffins

Number Of Ingredients 12

•Nonstick vegetable oil spray
•2 3/4 cups all purpose flour
•1/4 cup sugar
•2 teaspoons baking powder
•1 teaspoon paprika
•3/4 teaspoon salt
•3/4 cup whole milk
•1/2 cup vegetable oil
•2 large eggs
•1 cup thinly sliced spinach leaves
•3/4 cup crumbled feta cheese
•1/2 cup chopped drained mild Peppadew peppers or roasted red peppers from a jar

Steps:

  • •Preheat oven to 375°F. Spray 12 standard (1/3-cup) muffin cups or 6 large (3/4-cup) muffin cups with nonstick spray. Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top). •Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins and 33 to 35 minutes for large muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

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