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1 ½ cups all-purpose flour (or whole wheat for extra fiber)
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder (optional)
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2 large eggs
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½ cup milk (dairy or unsweetened plant-based)
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¼ cup olive oil or melted butter
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1 cup cooked spinach (squeezed dry and chopped)
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1 cup shredded cheese (cheddar, mozzarella, or feta)
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¼ cup grated Parmesan (optional)
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2 tbsp chopped green onions or chives (optional)
Preparation:
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Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
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Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, pepper, and garlic powder.
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Whisk wet ingredients in a separate bowl: eggs, milk, and oil or butter.
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Add the spinach and cheese to the wet mixture, stirring to combine.
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Fold the wet mixture into the dry ingredients gently until just combined. Don’t overmix.
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Spoon batter into muffin cups, filling about ¾ of the way.
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Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
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Cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Serving and Storage Tips:
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Serve warm with a pat of butter, or slice and fill with egg or hummus for a hearty sandwich.
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Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
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Freeze-friendly: Wrap individually and freeze for up to 2 months. Reheat in oven or toaster.
Variants:
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Make it spicy: Add chili flakes or diced jalapeños.
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Use different greens: Swap spinach for kale, arugula, or finely grated zucchini (squeeze out moisture).
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Try other cheeses: Goat cheese, blue cheese, or a Mexican blend all work beautifully.
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Add protein: Toss in cooked bacon bits, chopped ham, or sautéed mushrooms.
FAQ:
Q: Can I use frozen spinach?
A: Yes! Thaw it completely and squeeze out excess water before using.
Q: Can I make these gluten-free?
A: Absolutely — use a 1:1 gluten-free flour blend.
Q: Are these muffins good for kids?
A: They’re perfect! Mild in flavor and packed with nutrients.
Q: Can I make them vegan?
A: Try using flax eggs, plant milk, and dairy-free cheese alternatives.
Q: Can I double the recipe?
A: Definitely. These freeze well, so making a big batch is a great idea.
