Savory Spinach and Feta Breakfast Muffins
15min
15min
2
390
Chef's Note
These muffins freeze beautifully! Make a double batch and freeze the extras for busy mornings. To reheat, microwave for 30 seconds or warm in a 350°F oven for 5-7 minutes. For extra flavor, try adding 1/4 teaspoon of nutmeg to the dry ingredients.
Tags
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
2 large eggs
1/2 cup milk
2 tablespoons olive oil
2 cups fresh spinach
1/2 cup feta cheese
1/4 cup sun-dried tomatoes
2 stalks green onions
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
- 2
In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- 3
In a separate bowl, beat 2 large eggs, then add 1/2 cup milk and 2 tablespoons olive oil. Whisk until well combined.
- 4
Chop 2 cups fresh spinach into small pieces. Dice 1/4 cup sun-dried tomatoes and thinly slice 2 stalks of green onions.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 6
Fold in the chopped spinach, 1/2 cup crumbled feta cheese, diced sun-dried tomatoes, and sliced green onions.
- 7
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- 8
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- 9
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly before serving.
Nutrition Information (per serving)
390
15g
35g
22g
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