Tender savory breakfast muffins with sautéed spinach, melted mozzarella, fresh scallions, and mixed soft herbs like parsley, chives, and dill for a bright finish.
By mansi
Servings
12
1 tbsp Olive oil
5 cup Baby spinach
4 piece Scallions
2 tbsp Fresh parsley
2 tbsp Fresh chives
1 tbsp Fresh dill
2 cup All-purpose flour
2 tsp Baking powder
0.5 tsp Baking soda
1 tsp Kosher salt
0.5 tsp Black pepper
2 piece Eggs
1 cup Buttermilk
0.5 cup Unsalted butter
1.5 cup Mozzarella
Calories
232 kcal
Protein
8g
Carbs
22g
Fat
13g
Fiber
1g
Sugar
1g
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Prep
1. Heat the oven to 375F and line a 12-cup muffin tin or lightly grease it.
2. Warm olive oil in a skillet over medium heat. Add baby spinach and cook until wilted and any moisture has evaporated, about 2 to 3 minutes. Transfer to a plate and let cool, then squeeze out excess moisture and chop roughly.
1 tbsp Olive oil,
5 cup Baby spinach
3. Thinly slice scallions and finely chop fresh parsley, fresh chives, and fresh dill.
Batter
4. Whisk all-purpose flour, baking powder, baking soda, kosher salt, and black pepper in a large bowl.
2 cup All-purpose flour,
2 tsp Baking powder,
0.5 tsp Baking soda,
1 tsp Kosher salt,
0.5 tsp Black pepper
5. In a second bowl, whisk eggs, buttermilk, and melted unsalted butter until smooth.
2 piece Eggs,
1 cup Buttermilk,
0.5 cup Unsalted butter
6. Add the egg mixture to the flour mixture and stir just until mostly combined. Fold in baby spinach, scallions, fresh parsley, fresh chives, fresh dill, and mozzarella. Mix gently until no dry streaks remain.
By mansi