Cheesy Spinach Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
• Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
• Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Steps:

• Preheat your oven to 350°F or 180°C and grease your muffin pan liberally with non-stick spray or butter. Thaw your spinach with a few zaps in the microwave. Or allow to thaw naturally, if you have time. I never seem to. Allow to cool, if you zapped it too long. Grate your cheddar cheese and crumble the feta. Slice the tomatoes fairly thinly and leave to drain on some folded paper towels. You need 12 slices Measure your flour, salt, baking powder, grated cheddar and some of the leaves off of your fresh thyme sprigs into a large mixing bowl and mix well. Measure the milk and olive oil into a smaller bowl and whisk with the eggs and thawed spinach. Fold your wet ingredients into your dry ones until just mixed Fold in the crumbled feta Divide the batter between the prepared muffin cups. Pat the tomato slices really dry with another paper towel and top each cup of batter with one Sprinkle the tomato slices with a little more fresh thyme, sea salt and freshly ground black pepper. Bake for 25-30 minutes or until you can see that the sides are turning golden brown. Remove from the oven and allow to cool for a few minutes. Remove from the pan, loosening gently with a knife if necessary, and cool further on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes.
• Whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. Mix luncheon meat, milk, Cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. Pour batter into muffin cups until each is 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.

Steps:

• In large bowl beat milk, butter and egg.
• In a separate bowl stir together flour, 1/4 cup Parmesan, green onion, baking powder and salt.
• Fold flour mixture, spinach and Swiss cheese into milk mixture until just combined.
• Divide evenly among 12 greased muffin cups and sprinkle additional Parmesan on top.
• Bake in preheated 400 degree oven for 18 to 20 minutes, until golden brown.
• Try decreasing butter to 1/4 cup, increasing green onion to 1/3 cup and spinach to a full cup. Add fresh ground black pepper and 2 Tbsp chopped basil or dill.

Steps:

• In a large bowl, combine the flour, Parmesan cheese, onions, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in spinach and Swiss cheese. , Fill greased muffin cups three-fourths full. Sprinkle with additional Parmesan cheese. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees. Spray regular sized muffin tin or use foil liners. Recipe makes 12 regular muffins filled all the way to the top or 24 mini muffins. Chop turkey and spinach or use food processor. I prefer larger pieces so I use a knife. Separate egg whites into bowl saving egg yolks for Cheesy Bacon Egg Muffins(for DH and kids) Mix all ingredients together and pour into muffin tin. Bake at least 20 minutes at 350 degrees for moist squishy muffins or up to 30 minutes for a dryer more solid texture.

Steps:

• Measure flour, salt, baking powder, cheddar and Thyme into large mixing bowl and mix well
• Mix eggs and thawed & drained spinach. Add milk and olive oil into egg mixture.
• Fold wet ingredients into dry ingredients just until mixed.
• Slice tomatoes across and place on paper towel. Add another paper towel on top to fully dry the slices.
• Spoon the mixture into prepared muffin tins.
• Place a tomato slice on top of each muffin.
• Sprinkle the tomato slices with a little more fresh Thyme, sea salt and fresh ground black pepper.
• Bake @350 for 25-30 minutes.
• Remove from oven and allow to cool a few minutes. Remove from the pan and cool further on rack.