Savory egg-free breakfast muffins with spinach, feta, chives, and parsley, baked until tender and lightly golden.
By james
Servings
12
6 tbsp Ground flaxseed
0.75 cup Water
1 cup Plain Greek yogurt
2 tbsp Olive oil
1.25 cup All-purpose flour
2 tsp Baking powder
0.5 tsp Baking soda
0.5 tsp Salt
0.25 tsp Black pepper
3 cup Baby spinach
0.75 cup Feta cheese
0.25 cup Chives
0.25 cup Parsley
Calories
126 kcal
Protein
6g
Carbs
12g
Fat
6g
Fiber
2g
Sugar
1g
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Prep
1. Heat the oven to 375F/190C. Grease a 12-cup muffin tin with olive oil or line it with paper liners. Roughly chop the Baby spinach, Chives, and Parsley, and crumble the Feta cheese if needed.
2 tbsp Olive oil,
3 cup Baby spinach,
0.8 cup Feta cheese,
0.2 cup Chives,
0.2 cup Parsley
Batter
2. Stir the Ground flaxseed and Water in a large bowl and let the mixture stand for 5 minutes until thickened.
6 tbsp Ground flaxseed,
0.8 cup Water
3. Whisk the Plain Greek yogurt and the remaining Olive oil into the flax mixture until smooth.
1 cup Plain Greek yogurt,
2 tbsp Olive oil
4. Add the All-purpose flour, Baking powder, Baking soda, Salt, and Black pepper, then whisk just until combined.
1.2 cup All-purpose flour,
2 tsp Baking powder,
0.5 tsp Baking soda,
0.5 tsp Salt,
0.2 tsp Black pepper
5. Fold in the Baby spinach, Feta cheese, Chives, and Parsley until evenly distributed.
3 cup Baby spinach,
0.8 cup Feta cheese,
0.2 cup Chives,
0.2 cup Parsley
Bake
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 22 to 26 minutes, until the tops are set, lightly golden, and a tester inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer the muffins to a rack. Serve warm or at room temperature.
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By james