WHOLE WHEAT SPINACH & FETA MUFFINS

June 4, 2012

A savory breakfast muffin! A key to success is chopping that spinach nice and thinly. Don’t worry from that initial warning, these are very easy. You’ll just like them more with nice fine spinach. Go ahead and give a pulse is the blender or food processor if that’s your thing. But I don’t want to clean it, so I chop.

These are easy breakfast to prep in advance and that is not the same old fruit baked good stuff. (Wait, I love fruit. But you know, variety.) Wow, as I’m typing this, thinking about these, I need to get up and get another.

One more thing, they’re REALLY soft. Wait, two more things, you can substitute regular flour if you don’t have whole wheat!

WHOLE WHEAT SPINACH & FETA MUFFINS-2 copyWHOLE WHEAT SPINACH & FETA MUFFINS
Makes 12 muffins

1 and 1/2 cups wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon red pepper flake
6 tablespoons butter, melted
2 eggs
1 cup milk
1 cup finely chopped spinach, finely
4 ounces crumbled feta

Preheat oven to 350 degrees.

In a stand mixer, combine wheat flour, baking powder, baking soda, salt, and red pepper flake.

Add in butter, eggs, and milk, mixing until consistent throughout.

Fold in spinach and feta.

Divide batter in a lined or greased muffin tin.

Bake for 19-20 minutes.

WHOLE WHEAT SPINACH & FETA MUFFINS copy

WHOLE WHEAT SPINACH & FETA MUFFINS
 
Author:
Ingredients
  • 1 and ½ cups wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flake
  • 6 tablespoons butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 cup finely chopped spinach, finely
  • 4 ounces crumbled feta
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, combine wheat flour, baking powder, baking soda, salt, and red pepper flake.
  3. Add in butter, eggs, and milk, mixing until consistent throughout.
  4. Fold in spinach and feta.
  5. Divide batter in a lined or greased muffin tin.
  6. Bake for 19-20 minutes.

 

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Comments

  • Marina

    Unfortunately this recipe didn’t work for me at all :( The muffins did not puff up but sank in the pan. The outside cooked very quickly while the inside didn’t… maybe there was too much cheese. I tried adding baking soda to the second half of the batter but it didn’t make much of a difference.

  • These are delicious! Looking for inspiration to make them differently than I normally do–never seen/added red onions–might have to give it a try. Thanks!

    • Rachel Schultz

      Thanks! Enjoy. And I like your blog!

  • These are exactly what I’m looking for. I think the red onion will be a nice touch. I’ll be making these today. Thanks for the recipe.

    • Rachel Schultz

      You’re welcome!

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