Savory Spinach & Parmesan Muffins
A nice small portable meal in a muffin, filled with spinach, red peppers (or tomatoes), cheese, and herbs, these are great for breakfast, lunch, or snack.
Servings 12 muffins
Calories 190kcal
Ingredients
- 2 cups all purpose flour
- pinch of salt
- 2 teaspoons baking powder
- ½ cup Parmesan cheese shredded or grated (plus extra for sprinkling on top)
- ½ tablespoon Italian seasoning or your favorite herb blend
- 2 eggs
- 1 cup milk
- ¼ cup olive oil
- ½ teaspoon hot pepper sauce
- 3.5 oz fresh spinach chopped
- 1 cup grape or cherry tomatoes sliced in half or roasted red peppers
- 2.25 oz black olives sliced
- black pepper to taste
- 3.5 oz Feta cheese crumbles
Instructions
- Preheat oven to 350° F / 180° C
- Liberally grease muffin pan with oil or butter, or line the muffin tin with paper muffin cups, and spray the inside of those with nonstick spray.
- In a large bowl, add and mix together the dry ingredients - flour, salt, baking powder, Parmesan, and Italian seasoning.
- In a separate medium bowl whisk together beaten eggs, milk, olive oil, and hot sauce until thoroughly combined. Add the spinach, tomatoes (or roasted red peppers), olives, and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
- Spoon the batter evenly into the greased muffin pan compartments, pressing the batter down into the tins. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 274mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 997IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg