Moist savory muffins using yogurt for tenderness, with spinach, feta, and basil folded through.
By mansi
Servings
12
2 cup all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.25 tsp black pepper
2 piece eggs
1 cup plain Greek yogurt
0.33 cup olive oil
0.25 cup milk
3 cup baby spinach
1 cup feta
0.5 cup fresh basil
Calories
209 kcal
Protein
8g
Carbs
22g
Fat
10g
Fiber
1g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 190C and line or lightly oil a 12-cup muffin tin.
0.3 cup olive oil
2. Roughly chop the baby spinach and fresh basil. Crumble the feta.
3 cup baby spinach,
1 cup feta,
0.5 cup fresh basil
Batter
3. Whisk the all-purpose flour, baking powder, baking soda, salt, and black pepper in a large bowl.
2 cup all-purpose flour,
2 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp salt,
0.2 tsp black pepper
4. In a second bowl, whisk the eggs, plain Greek yogurt, olive oil, and milk until smooth.
2 piece eggs,
1 cup plain Greek yogurt,
0.3 cup olive oil,
0.2 cup milk
5. Fold the wet mixture into the dry mixture just until combined, then fold in the baby spinach, feta, and fresh basil. Do not overmix.
3 cup baby spinach,
1 cup feta,
0.5 cup fresh basil
Bake
6. Divide the batter evenly among the muffin cups and bake for 20 to 24 minutes, until risen, lightly golden, and a tester comes out clean.
Serve
7. Cool in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
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By mansi