Spinach Cheese Muffins Recipes

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.

HAM, CHEESE AND SPINACH BREAKFAST MUFFINS

Steps:

• Preheat oven to 160°C/320°F (180°C/356°F if not fan-forced) and on a lower shelf of the oven, half fill a baking tray with boiling water.
• Sift flour, baking powder and xanthan gum into a large bowl then stir through bran.
• In a separate bowl, whisk eggs with the cream and milk. Stir in ham, chives, spinach and cheese.
• Make a well in the flour mix and fold wet mix into the dry ingredients. You may have to add more milk to achieve a dough that is slightly sloppy, but not too wet).
• Place large muffin cases in a muffin tray and spray well with olive oil.
• Fill muffin cases (see tip below) and tap down top surface with a wet finger.
• Sprinkle the top of each muffin with grated cheese, then paprika.
• Bake for about 20 to 25 minutes until golden brown (an inserted skewer should be clean when removed).

CHEESE AND SPINACH MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms of 12 regular-size muffin cups.
• Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm.

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.

SPINACH, BLUE CHEESE & WALNUT MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line 11 muffin tin holes with cases. Cut the cheese into 11 pieces.
• Heat 1 tbsp of the oil in a non-stick pan, add the spring onions and cook briefly to soften for about 2-3 mins over a medium heat. Add the spinach and stir so the leaves just wilt, then remove from the heat and set aside.
• Mix the flour, chopped walnuts, smoked paprika and baking powder with a good grinding of black pepper and a little salt. Beat the eggs with the milk in another bowl, then add the cooked spinach mixture and remaining oil. Stir well, then fold into the dry ingredients and divide between the muffin cases (it's easier with an ice cream scoop if you have one). Poke a piece of cheese into the centre of each muffin and top with the reserved walnuts.
• Bake for 20-25 mins until firm and golden. Cool on a wire rack. Will keep chilled in an airtight container for a couple of days.

SPINACH CHEESE MUFFINS

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.

25 BEST SAVORY MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory muffin in 30 minutes or less!

SPINACH & CHEESE SAVOURY MUFFINS

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.

SPINACH & CHEESE EGG MUFFINS

Steps:

• Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
• In a large bowl, use a whisk to beat the eggs until frothy.
• Add the shredded cheese and stir to combine. Set aside.
• In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
• Add spinach mixture to the egg mixture and stir until thoroughly combined.
• Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
• Remove from oven and let cool for 5 minutes.
• To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them. Serve immediately.