SPINACH CHEDDAR MUFFINS
These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.
Provided by BREEZER
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 13.5 g, Cholesterol 42.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 349.3 mg, Sugar 1.1 g
SPINACH MUFFINS FOR PICKY EATERS (GLUTEN-FREE!)
These healthy Spinach Muffins are made with fresh spinach, gluten-free oats, banana, and a touch of honey for a naturally-sweet muffin my kids love! Egg-free option included.
Provided by Megan Gilmore
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF and grease a mini muffin tin.
- Into a blender container, add the banana, water, almond butter, egg, honey, spinach, rolled oats, baking soda, cinnamon, vanilla, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
- Pour the green batter into the prepared mini muffin cups. I usually get 22 to 24 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 1.5 - 2 tablespoons of batter per muffin cup.
- Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit.
- Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out.
- Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week.
Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, Cholesterol 6 mg, Sodium 28 mg, Sugar 3 g, ServingSize 1 serving
SPINACH SAVOURY MUFFINS
Make these super green muffins as a first weaning food. Made with spinach, cheese and wholemeal flour, they're a good first food for babies from six months
Provided by Adam Shaw
Categories Snack
Time 35m
Yield Makes 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 167 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.52 milligram of sodium
SWEET SPINACH MUFFINS
I've been trying to get my family to eat more veggies so I put together this muffin recipe. My hubby said 'It's good, moist, and you don't even taste the spinach.' Enjoy!
Provided by YDR
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper cups.
- Combine flour, wheat germ, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- Mix spinach, banana, milk, applesauce, and vanilla extract together in a medium bowl. Add to the flour mixture and stir until batter is moist. Spoon batter into the muffin cups.
- Bake in the preheated oven until golden on top, about 20 minutes. Remove and cool in the tin on a wire rack.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 31.8 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 201.2 mg, Sugar 15.4 g
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