Spinach Cheddar Muffins Recipes

Steps:

• 1. Open the package of crescents. Roll the rolling pin over it lightly at the seems. Cut dough into 6 even squares.
• 2. Spray a 6 cup jumbo muffin pan with Pam. Press each dough square into the bottom and sides of each muffin cup.
• 3. In a medium skillet, melt butter. Saute garlic and onion until lightly browned.
• 4. Add fresh spinach to the skillet. Cook down.
• 5. When done put into a bowl. Mix together with the milk, spinach, mushrooms, Feta cheese, 1/2 cup cheddar cheese, eggs, salt, and pepper.
• 6. Pour mixture into each prepared muffin tin (put any leftover mixture in the fridge). Bake in preheated 375 degree oven for 15 minutes.
• 7. Sprinkle tops with remaining cheddar cheese and bake an additional 20-25 minutes until set in the center. Allow to stand for 10 minutes before serving.

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In a small bowl, combine the spinach, saltines, egg, onion powder and salt. Stir in 1/2 cup cheese. , Transfer to a greased 2-cup baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and bubbly.

Steps:

• Set the oven to 180. Place the spinach in a food processor and blitz until shredded (not pureed). Add to a bowl along with the grated cheese and dried thyme.
• Crack the 2 eggs into a bowl and mix along with the yoghurt.
• Sieve the flour and baking powder over the bowl then mix well to combine
• Spoon into a muffin tray and bake for 20-25 minutes before allowing to cool.