Description
These spinach savoury muffins are a delicious and nutritious snack or breakfast option, combining fresh spinach, tangy cheddar cheese, and fragrant thyme into a moist, fluffy muffin. Perfect for a quick meal or packed lunch, they offer a great way to enjoy greens in a portable form.
Ingredients
Scale
Vegetables and Herbs
- 200g fresh spinach
- 1 tbsp dried thyme
Dairy and Eggs
- 100g cheddar, grated
- 2 eggs
- 150ml Greek yogurt
- 2–3 tbsp milk
- Butter, for the tin
Dry Ingredients
- 150g plain flour
- 150g wholemeal flour
- 3 tsp baking powder
Instructions
- Preheat the oven: Set the oven to 180°C (160°C fan) or gas mark 4 to ensure it reaches the correct temperature for baking the muffins evenly.
- Prepare the spinach: Place the fresh spinach in a food processor and blitz until shredded but not puréed, then transfer to a large bowl. The shredded texture will blend well with the other ingredients while retaining some texture.
- Combine cheese and herbs: Add the grated cheddar and dried thyme to the bowl with the shredded spinach, stirring to distribute evenly.
- Mix wet ingredients: Crack the eggs into a separate bowl and whisk together with the Greek yogurt. Then mix in 2 tablespoons of milk, adding an additional tablespoon if the mixture seems too thick. This creates a creamy base for the batter.
- Incorporate dry ingredients: Sieve the plain flour, wholemeal flour, and baking powder over the wet mixture, then fold everything together carefully until combined. Avoid overmixing to keep the muffins light and fluffy.
- Prepare muffin tin: Butter a muffin tin to prevent the muffins from sticking during baking.
- Spoon batter into tin: Carefully spoon the batter into the prepared muffin cups, filling each tin fairly evenly.
- Bake muffins: Place the tin in the preheated oven and bake for 20-25 minutes until the muffins have risen, are golden on top, and a skewer inserted into the center comes out clean.
- Cool before serving: Remove the muffins from the oven and allow to cool briefly before taking them out of the tin to serve. Cooling helps them set nicely.
Notes
- For extra moisture, you can add a tablespoon of olive oil or melted butter to the batter.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Substitute cheddar with any preferred cheese such as mozzarella or feta for a different flavor profile.
- Use gluten-free flour blends if you require a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Keywords: spinach muffins, savoury muffins, vegetarian muffins, healthy snacks, cheddar cheese muffins, baking muffins
