Description
These one bowl savory muffins are perfect for breakfast or to accompany with a bowl of soup or salad. Very versatile! They are sure to be a hit in your home.
Ingredients
Units
Scale
- 6 ounces of fresh spinach (you can also sub 1 cup frozen spinach thawed and SQUEEZED DRY - see notes)
- 1 bell pepper, diced (you can also substitute 1/2 cup chopped sun-dried tomato - see notes)
- 1 teaspoon olive oil *omit if using frozen spinach + sun-dried tomatoes
- pinch of salt *omit if using frozen spinach + sun-dried tomatoes
- 3/4 cup milk - 178grams
- 1/4 cup yogurt - 63 grams
- 1/4 cup neutral oil (canola, avocado, vegetable) - 55 grams
- 2 whole eggs
- 2.5 cups flour - 312 grams
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt - half if using table salt
- 2 teaspoons oregano
- 2 teaspoons black pepper
- 1 cup crumbled feta cheese - 208 grams/8oz
- 1 bunch of scallions (about 10 scallions), chopped
Instructions
- Preheat your oven to 400 degrees fahrenheit. Prepare standard sized muffin tin by spraying with non-stick spray or use muffin liners.
- In a medium sized skillet, heat 1 teaspoon olive oil on medium heat. Add your diced peppers and cook for 2-3 minutes. Add your fresh spinach and a pinch of salt, allow to cook and wilt for another 3-5 minutes. Set aside**see notes for frozen spinach/sun-dried tomato no cook option
- 6 ounces of fresh spinach (you can also sub 1 cup frozen spinach thawed and SQUEEZED DRY - see notes)
- 1 bell pepper, diced (you can also substitute 1/2 cup chopped sun-dried tomato - see notes)
- 1 teaspoon olive oil *omit if using frozen spinach + sun-dried tomatoes
- pinch of salt *omit if using frozen spinach + sun-dried tomatoes
- In a large bowl, whisk together your wet ingredients.
- 3/4 cup milk - 178grams
- 1/4 cup yogurt - 63 grams
- 1/4 cup neutral oil (canola, avocado, vegetable) - 55 grams
- 2 whole eggs
- Add your dry ingredients and fold until just combined.
- 2.5 cups flour - 312 grams
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt - half if using table salt
- 2 teaspoons oregano
- 2 teaspoons black pepper
- Fold in cooked spinach/peppers, scallions and crumbled feta cheese.
- 1 cup crumbled feta cheese - 208 grams/8oz
- 1 bunch of scallions (about 10 scallions), chopped
- Fill your prepared muffin tin with batter, fill each cavity to the top.
- Grind some additional black pepper on the tops.
- Bake for 20-25 minutes on the center rack of your oven until golden brown on top and a test skewer comes out clean when muffin is tested.
- Remove from oven and place muffins on wire rack after 3-4 minutes to cool or simply pop out and tilt in muffin tin to keep bottoms crisp.
- Enjoy!
Notes
- Frozen Spinach - If you have frozen spinach on hand, you can use in place of fresh. You'll want to take a cup of frozen spinach and defrost, you can soak into cold water for a few minutes then strain and SQUEEZE DRY - very important to squeeze completely dry. Once dry, add to your muffin batter!
- Sun-Dried Tomatoes - Honestly, my preference for this recipe is using sun-dried tomatoes (in oil) in place of peppers. But alas, my kids prefer peppers to sun-dried tomatoes. You can skip the peppers and chop up about 1/2 cup of sun-dried tomatoes and toss in. I prefer tomatoes in oil.