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Moist Spinach Muffins

Moist Spinach Muffins
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Moist spinach muffins are a delicious and nutritious breakfast treat combining fresh spinach with a tender, soft crumb. These muffins balance savory and subtle sweetness, making them perfect for breakfast, brunch, or a healthy snack. Easy to prepare and versatile, they can be customized for various dietary needs while providing a wholesome start to your day.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh spinach, washed, finely chopped, and sautéed
  • 1½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder or mixed herbs (optional)
  • 2 large eggs (or flaxseed gel for vegan version)
  • ¾ cup milk or buttermilk (or plant-based milk for vegan version)
  • ⅓ cup olive oil or melted butter (or plant-based oil for vegan)
  • ½ cup grated cheese (optional; feta, goat cheese, or cheddar recommended)

Instructions

  1. Prepare the Spinach: Wash and finely chop fresh spinach leaves. Lightly sauté the spinach in a pan with a touch of olive oil to reduce excess moisture and enhance flavor. Allow it to cool before adding to the batter.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, pepper, and optional garlic powder or herbs. Whisk them together to ensure even distribution and a uniform rise.
  3. Blend Wet Ingredients: In a separate bowl, beat the eggs with milk (or buttermilk) and olive oil (or melted butter). This mixture will ensure your muffins stay moist and fluffy.
  4. Combine Ingredients: Gently fold the cooled chopped spinach and grated cheese (if using) into the wet ingredients. Slowly add the dry ingredient mixture, stirring just until combined. Avoid overmixing to keep the muffins tender.
  5. Bake to Perfection: Spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a rack to cool completely.

Notes

  • Use fresh spinach for best flavor and texture rather than frozen.
  • Do not overmix the batter to avoid tough, dense muffins.
  • Ensure the oven temperature is accurate for even baking and moisture retention.
  • Allow muffins to cool in the pan before removing to preserve softness.
  • Add cheese last into wet ingredients to keep creamy pockets within muffins.

Nutrition

Keywords: spinach muffins, moist muffins, healthy breakfast, savory muffins, gluten-free muffins, vegetarian muffins

Find it online: https://mealsbymary.com/moist-spinach-muffins/