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
BELLE AND CHRON'S SPINACH AND MUSHROOM QUICHE
Delicious French Quiche with the perfect combination of spinach, mushrooms, onions, and bacon - plus Swiss and Cheddar cheeses. Yum!
Provided by Justin Chron
Categories Breakfast and Brunch Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
- Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 534 calories, Carbohydrate 17.3 g, Cholesterol 183.1 mg, Fat 42.4 g, Fiber 0.9 g, Protein 21.4 g, SaturatedFat 20.8 g, Sodium 693.7 mg, Sugar 2.6 g
SPINACH, BACON AND MUSHROOM QUICHE
This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.
Provided by evelynathens
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
- Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
- With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
- Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
- Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before 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
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SPINACH, BACON AND CHEDDAR MUFFINS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category August Seasonal RecipesCuisine British RecipesCalories 219 per serving
- Preheat the oven to 200°C/fan?180°C/gas 6. Grease and line a 12-hole muffin tin with muffin cases (or see tip). Heat the oil in a pan and fry the bacon for 3-4 minutes until crispy. Remove with a slotted spoon and set aside on kitchen paper.
- Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle. Refresh under cold water, then use your hands to squeeze out as much liquid as you can. Transfer to a chopping board and chop finely.
- Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl or large jug, mix the beaten eggs, melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cooled bacon, chopped spinach and chives until everything is evenly distributed but the batter is still lumpy. Incorporating all the ingredients quickly without over-mixing will give light, fluffy muffins.
- Spoon the batter equally among the cases, scatter over the remaining cheese, then bake for 18-20 minutes until golden and risen, or until a skewer inserted into the middle of a muffin comes out clean. Remove the muffins from the tin and place on a cooling rack until ready to serve.
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- In a skillet over medium heat, add bacon and cook until it renders fat and browns. With a slotted spoon, remove from the pan and drain on paper towels.
- Discard excess oil from pan except for about 1 tablespoon. Add onions and cook for about 1 to 2 minutes or until softened.
- Add mushrooms and cook for about 2 to 3 minutes or until tender. Add spinach and cook for about 1 minute or just until wilted.
- Spray a 12-hole silicone pan with non-stick spray. Divide vegetable mixture into and fill holes of muffin pan to about 2/3 full. Divide bacon into each muffin hole. Top with shredded cheese.
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