Fluffy savory muffins with nutty parmesan, sautéed spinach, and scallions, plus herbs that complement hummus beautifully.
By mansi
Servings
12
2 cup All-purpose flour
2 tsp Baking powder
0.5 tsp Baking soda
0.75 tsp Salt
0.5 tsp Black pepper
1 tbsp Olive oil
4 cup Baby spinach
4 piece Scallions
1 tbsp Fresh dill
2 tbsp Fresh parsley
1 cup Parmesan cheese
2 piece Eggs
1 cup Plain Greek yogurt
0.5 cup Milk
4 tbsp Unsalted butter
Calories
201 kcal
Protein
8g
Carbs
22g
Fat
9g
Fiber
1g
Sugar
1g
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Prep
1. Heat the oven to 190C and line or grease a 12-cup muffin tin.
2. Warm olive oil in a skillet over medium heat. Add spinach and cook until just wilted. Stir in scallions, cook briefly, then transfer to a plate to cool. Squeeze out excess moisture and chop the mixture finely.
3. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper.
2 cup All-purpose flour,
2 tsp Baking powder,
0.5 tsp Baking soda,
0.8 tsp Salt,
0.5 tsp Black pepper
4. In a second bowl, whisk together eggs, plain Greek yogurt, milk, and unsalted butter until smooth.
2 piece Eggs,
1 cup Plain Greek yogurt,
0.5 cup Milk,
4 tbsp Unsalted butter
5. Fold the wet mixture into the dry mixture just until combined. Fold in the spinach mixture, Parmesan cheese, fresh dill, and fresh parsley. Do not overmix.
By mansi