Savory Spinach and Feta Breakfast Muffins
15min
15min
6
220
Chef's Note
These muffins freeze beautifully! Make a double batch and freeze the extras for busy mornings. To reheat, microwave for 20-30 seconds or warm in a 350°F oven for 5-7 minutes. For extra flavor, try adding 1/4 teaspoon of nutmeg or a pinch of red pepper flakes to the batter.
Tags
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
2 large eggs
3/4 cup milk
1/4 cup olive oil
2 cups fresh spinach
3/4 cup feta cheese
1/4 cup sun-dried tomatoes
3 stalks green onions
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons 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 3/4 cup milk and 1/4 cup olive oil. Whisk until well combined.
- 4
Roughly chop 2 cups of fresh spinach and finely dice 1/4 cup sun-dried tomatoes. Thinly slice 3 green onions.
- 5
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- 6
Gently fold in the chopped spinach, 3/4 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 muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
220
8g
22g
12g
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