Egg- and yogurt-based savory muffins packed with spinach, feta, cheddar, chives, and parsley for a fresh breakfast bake with tangy and melty cheese flavor.
By james
Servings
12
3 piece Eggs
1.25 cup Plain Greek yogurt
2 tbsp Olive oil
1.25 cup All-purpose flour
2.25 tsp Baking powder
0.75 tsp Salt
0.5 tsp Black pepper
3 cup Baby spinach
0.375 cup Feta cheese
0.25 cup Chives
0.25 cup Parsley
1 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Dried dill
0.25 tsp Smoked paprika
0.25 tsp Baking soda
0.375 cup Cheddar cheese
Calories
150 kcal
Protein
7g
Carbs
18g
Fat
6g
Fiber
1g
Sugar
1g
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Prep
1. Heat the oven to 375F/190C. Grease a 12-cup muffin tin or line it with paper liners.
2 tbsp Olive oil
Preparation
2. Roughly chop the baby spinach, chives, and parsley. Crumble the feta cheese if needed and shred the cheddar cheese if needed.
Batter
3. Whisk the eggs, plain Greek yogurt, and olive oil in a large bowl until smooth and fully combined.
4. Add the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, dried dill, and smoked paprika, then whisk just until combined. The batter will be slightly thicker than before but should still be easy to scoop.
5. Fold in the baby spinach, feta cheese, cheddar cheese, chives, and parsley until evenly distributed.
3 cup Baby spinach,
0.4 cup Feta cheese,
0.2 cup Chives,
0.2 cup Parsley,
0.4 cup Cheddar cheese
Fill tin
6. Divide the thicker batter evenly among the muffin cups, smoothing the tops lightly if needed and filling each about three-quarters full.
Bake
7. Bake for 22 to 26 minutes, until the tops are puffed and lightly golden and the centers feel set; a tester inserted in the center should come out clean or with a few moist crumbs.
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