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+
servings
Cheesy Spinach Breakfast Muffins
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
muffins
Author:
Nick Evans
These simple muffins come together in a blender and bake up beautifully. Add almost any cheese you want, but I like cheddar and parmesan!
Equipment
1
Muffin Tin
Ingredients
1
cup
fresh spinach
1
cup
cheddar cheese
1
cup
whole milk
2
large eggs
1
tablespoon
honey
2
cups
all-purpose flour
1
tablespoon
baking powder
Pinch
of salt
¼
cup
grated parmesan cheese
Butter
,
for serving
Instructions
Preheat oven to 375 degrees F. Add washed spinach to a blender with cheddar cheese, eggs, and milk. Run blender to really chop spinach into a slurry.
Add flour, baking powder, and salt to the blender and pulse to combine. Try not to over-blend or you’ll end up with tough muffins.
Grease a 12-muffin tin and divide batter between muffin tins. Top with grated parmesan cheese.
Bake muffins for 20-25 minutes until they are lightly browned a tester stick comes out clean.
Let baked muffins cool in the pan for a few minutes and then remove them and let them cool further.
Serve muffins with butter and store extras in the fridge for a few days!
Nutrition
Serving:
1
muffin
|
Calories:
152
kcal
|
Carbohydrates:
19
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.003
g
|
Cholesterol:
41
mg
|
Sodium:
225
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
420
IU
|
Vitamin C:
1
mg
|
Calcium:
179
mg
|
Iron:
1
mg