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Spinach and Cheese Muffins

by Megan on February 19, 2010

Please Note: I’ve made these again! Click HERE for the new post.

I always want to put an “e” at the end of spinach. I don’t know why.
I’ve never made savory muffins before. I don’t know why.

But I do know why I love these guys. Spinach + cheese = win win.

I made these to go with delicious Broccoli + Arugula Soup,  that Joy the Baker posted a couple days ago.
They were both delicious and went together like total BFFs.
Spinach and Cheese Muffins
Recipe from the hummingbird bakery cookbook

Ingredients:

2 T butter
1/2 small red onion, finely chopped
2 3/4 cups all-purpose flour
2 1/2 t baking powder
1 t cayenne pepper
2 cups grated cheddar cheese
1 cup milk
1 egg
4 oz. baby spinach, roughly chopped

Directions:

1. Preheat oven to 325°F. Meanwhile melt butter in a saucepan over medium heat and fry the onion until
cooked. Set aside.
2. In a large bowl stir together flour, baking powder, cayenne and cheese. In a separate bowl, whisk the
milk and egg together, then slowly pour into the flour mixture and beat with a hand mixer until too
thick to mix.
3. Stir in the onion and spinach with a wooden spoon until evenly dispersed. (It will be hard to stir
because this batter is much more like biscuit dough, but just do the best you can.)
4. Spoon batter into muffin tins lined with paper liners. Fill about two thirds full. (Mine made about 18.)
Bake in preheated oven for 30-35 minutes, or until golden and a toothpick inserted in the center comes
out clean. Place the muffins on a wire rack to cool

Tagged as: cheese, muffin, spinach

{ 11 comments… read them below or add one }

 Jenny*Ilovemuffins* February 22, 2010 at 10:25 am

Hmmm. Yummy as always. I hope to find some time to try your macaroon recipe this weekend. big
kiss Jenny*

Reply

Chris February 22, 2010 at 11:16 am

They look great! I think I’ll give them a try.

Reply

Megan (megabite) February 22, 2010 at 11:19 am

Cool Chris! I hope you love them. Jake and I really liked them!

Reply

Megan (megabite) February 28, 2010 at 11:06 pm

Thanks Jenny!

Reply

michelle March 18, 2010 at 6:58 am

hi there.. i will like to try out the recipe.. but like to check with u something.. what does T and t stands
for?

Thanks!

Reply

Megan (megabite) March 18, 2010 at 7:12 am

Hey Michelle!
The big “T” is tablespoon and the small “t” is teaspoon.

Enjoy!

Reply

michelle January 18, 2011 at 3:41 am

i just made these but with more veg.

soooo good. thanks a lot.
 please check out my blog if you have time.
im just getting started.

Reply

Keridwen April 3, 2011 at 11:02 am

I just made these & super yummy. The ‘batter’ is super stiff & I just rolled them into balls rather than
spooning them into shape. I baked in oiled mini muffin tins without papers as well as some into regular
muffin tins with paper cases. The mini caseless ones were better.

Reply

Megan (megabite) April 3, 2011 at 11:40 am

I found that the batter was super stiff as well. Good call, on rolling the dough into balls. I’ll do that next
time for sure!

Reply

Bluebell December 31, 2012 at 8:14 am

I just made these muffins and they were terrible! The dough was really stiff when I was making them,
which felt wrong, but then they didn’t rise. I’ve double checked I did everything right!
Is it possible my baking powder was a bit old and didn’t do its job?

Reply

Megan December 31, 2012 at 8:48 am

Oh no! I’m sorry to hear that! The dough for these muffins is really thick, so thOh no! I’m sorry
to hear that! The dough for these muffins is really thick, so that’s not the problem. It totally
might’ve been your baking powder.

Reply

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Spinach & Cheese Mini Muffins {revisited}

Previous post: Mini Quiche {red pepper + swiss + green onion + grape tomatoes}

Next post: Brioche {a first attempt}

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