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 those appliances, 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
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.
- 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
- 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.