Savory Spinach Feta Muffins
Need a quick and easy savory breakfast muffin recipe? These spinach feta muffins are great for on the go, or getting more veggies into your day.
Ingredients
- 2 cups All purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1/8 tsp black pepper
- 1 Tbsp Italian seasoning
- 2 eggs
- 1 cup milk
- ¼ cup plain Greek yogurt
- 1/4 cup avocado oil
- 3/4 cup crumbled feta cheese
- 1/4 cup shredded parm cheese
- ½ cup quartered cherry tomatoes
- 2 cups baby spinach, chopped* or 1 cup frozen spinach
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients (flour, baking powder, salt, Italian seasoning,)
- In a separate bowl, combine wet ingredients (egg, milk, yogurt, oil, cheese).
- Combine wet and dry ingredients, gently stirring them together. Lastly, add in quartered tomatoes and chopped spinach.
- Add the batter to your muffin pan, distributing it evenly.
- Bake for 22-24 minutes, or until muffins start to brown.
- Let cool on wire rack for 5-10 minutes.
Notes
*You’ll want the baby spinach leaves to be chopped into smaller pieces. I do this by cupping it together and taking a sharp knife and cutting into it at various points and then repeating.
TO MAKE MINI MUFFINS: You can also make this recipe as mini muffins (about 32-26 mini muffins). To do so, bake for 10-13 minutes.
Nutrition
Serving: 1Calories: 178kcalCarbohydrates: 19gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 43mgSodium: 289mgFiber: 1gSugar: 2g
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