Cheese and Spinach Muffins
"Great served warm for breakfast or as a side to soup."
photo by Nauzet S.
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- Ready In:
- 32mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄4 cups milk
- 1⁄3 cup butter or 1/3 cup margarine, melted
- 1 egg
- 2 cups all-purpose flour
- 1⁄4 cup parmesan cheese, freshly grated
- 2 tablespoons green onions, chopped
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup fresh spinach, coarsely chopped, stems trimmed off
- 1⁄2 cup swiss cheese, grated
- parmesan cheese, for sprinkling on top
directions
- In large bowl beat milk, butter and egg.
- In a separate bowl stir together flour, 1/4 cup Parmesan, green onion, baking powder and salt.
- Fold flour mixture, spinach and Swiss cheese into milk mixture until just combined.
- Divide evenly among 12 greased muffin cups and sprinkle additional Parmesan on top.
- Bake in preheated 400 degree oven for 18 to 20 minutes, until golden brown.
- Try decreasing butter to 1/4 cup, increasing green onion to 1/3 cup and spinach to a full cup. Add fresh ground black pepper and 2 Tbsp chopped basil or dill.
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Reviews
-
These muffins were really yummy! I have made them with swiss and a mild cheddar and they are great both ways. The whole family loved them. Thanks for the great recipe! -
These were the best muffins ever! I ate them for breakfast and gave some to the neighbors. They had this light, delicate texture, with a wonderful cheesey flavor. I will make a point of serving these at brunches and teas. I did substitute a Tbsp flax-seed for the egg and add some fresh thyme leaves from the garden. -
Outstanding is too mild a word to describe these fantastic muffins!!! Totally delicious, Jo! I did add a leetle California Spices to the batter. Otherwise, followed it to the "T". What possibilities with different cheeses and different additions. THANK YOU for posting!! Made for Muffin Love in Cooking Photos
Tweaks
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This recipe turned great unfortunately I have an older oven so the temperature is a little bit of a problem hence the slightly burn Parmesan topping. I will definitely try it again but might leave out the topping.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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