I love something tasty and hearty for breakfast when I am taking the time to cook something in the morning. (I also love a good sweet treat, but in general I think that I need something savory and hearty to get my day going). These muffins fit the breakfast savory/tasty bill! They would also make a great side to go with a big bowl of soup, or a ‘breakfast for dinner’ meal or even with some chili or eggs! Don’t let anyone try to tell you what meals you need to eat certain foods with!
These muffins must be made though – the feta is not too strong and I got so many requests for this recipe and compliments when I brought them in for our weekly breakfast at school this week. They come together so quickly and you can enjoy them any time of the day!
Thanks to First Look then Cook for this great recipe 🙂
Spinach Feta Muffins
- 2 3/4 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon paprika & pepper
- 3/4 teaspoon salt
- 3/4 cup w(hole) milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup thinly sliced spinach leaves (I used about 1/2 cup frozen, defrosted)
- 3/4 cup crumbled feta cheese
- [1/2 cup chopped & drained roasted red peppers from a jar]
Preheat oven to 375°F. Spray 12 standard muffin cups with nonstick spray.
Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended (this will be pretty thick). Add spinach, feta, and peppers (I started to make these and realized I didn’t have the peppers, they were awesome without but I can image how amazing they would be with the peppers). Fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top).
Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.
One Year Ago – Butternut Squash Bisque (horrible photo but tasty and easily adaptable recipe)
And I leave you with this, Today’s Question of the Day… do you prefer (usually) a sweet or a savory breakfast?