Healthy Spinach and Feta Muffins: Easy Recipe for Breakfast

Healthy Spinach and Feta Muffins: Easy Recipe for Breakfast

It’s one of those things that are so easy to make yet so hard to stop eating! Are you looking for a super easy, savory, and healthy recipe? Spinach and Cheese Muffins are a fantastic way to start your day or grab a delicious snack without compromising on health. We all face challenges getting enough greens into our diet, and this Spinach and Cheese Muffin recipe solves that problem with ease and great taste.

I love them because they let you sneak in a good amount of spinach (which we all need) effortlessly, and they always turn out soft, airy, and with an addictive savory flavor. These muffins are perfect not just for breakfast, but also as a small side for lunch or an afternoon snack.

They are easy to make with the kids, and they freeze wonderfully so you always have a healthy option on hand. They’re perfect for a lunchbox or a quick breakfast before heading out the door.

12 Units

Preparation:

1. 1.) Boil a pot of water. Blanch the spinach for a few minutes. Strain off all the liquids, squeeze thoroughly and chop finely.
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2. 2.) Preheat a pan over medium heat with 2 tablespoons of oil. Fry the diced onion until it turns golden and transfer to a large bowl.
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3. 3.) Add the eggs, chopped spinach, cheeses, flour, salt, and baking powder to the bowl. Mix thoroughly until a smooth and thick mixture is formed.
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4. 4.) Preheat the oven to 180°C/356°F. Grease a muffin pan thoroughly.
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5. 5.) Fill the muffin cups almost to the top with the mixture. Bake for 20 – 25 minutes, or until the muffins are golden and firm to the touch.

Tips for Success

1. *Squeezing the Spinach: This is the most important tip! After blanching, squeeze the spinach with maximum force to get rid of all liquids. The liquids will cause the muffins to be dense, “wet,” or sunken.
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2. *Frozen Spinach: If you’re using frozen spinach, it is essential to thaw it completely before blanching. After thawing, it will require extremely hard squeezing.
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3. *Filling the Cups: For tall, beautiful muffins, fill the cups almost all the way to the top, as they do not rise significantly.
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4. *The muffins store excellently in an airtight container in the refrigerator for 4 days, and can be frozen for up to 2 months. Heat them lightly before serving.

Hosting Tip

1. *Making in Advance and Reheating: To ease your hosting day, make the muffins completely one day in advance and store them in the refrigerator. Before serving, reheat them for 5 – 7 minutes in an oven preheated to 160°C/320°F. Reheating restores their freshness and aroma as if they were just baked.
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   Breakfast / Lunch Box Tip

1. Bake a double batch and store the muffins in an airtight container in the freezer. Take out the desired number of muffins the evening before and place them in the lunch box. The muffins will thaw overnight and be fresh and ready to eat in the morning (you can heat them in the microwave for a few seconds if possible, but they are also delicious at room temperature).