Spinach Feta Muffins
Elevate your snack game with these savory Spinach Feta Muffins, a delightful twist on traditional baked goods. Packed with the vibrant flavors of fresh spinach, tangy crumbled feta cheese, and the subtle bite of green onions, these muffins make a perfect grab-and-go breakfast, a satisfying snack, or a crowd-pleasing addition to any brunch spread. The light and moist texture comes from a simple mix of all-purpose flour, olive oil, and eggs, while a dash of black pepper adds a cozy hint of spice. Ready in just 35 minutes, these muffins are not only quick and easy to prepare but also versatile enough to serve warm or at room temperature. Healthy, flavorful, and beautifully rustic, Spinach Feta Muffins are a must-try recipe for any cheese-and-herb enthusiast.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.5 cups Milk
- 0.25 cups Olive oil
- 1 cup Fresh spinach, chopped
- 0.75 cups Feta cheese, crumbled
- 2 medium Green onions, finely chopped
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.
In a separate medium bowl, whisk the eggs, milk, and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the chopped spinach, crumbled feta cheese, and green onions using a spatula, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1158 mg | 89% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
