Spinach Muffins
A Savory Muffin Recipe Featuring Spinach and Feta Cheese
Spinach muffin recipes don't get much easier than this one.
This is a super simple savory muffin recipe, because it starts with a boxed corn muffin mix. In fact, it doesn't take much longer to make these spinach muffins than it does to open the box of muffin mix!
If you like spanakopita, you will enjoy these spinach and feta muffins, because they feature the same savory flavors. In addition, these spinach muffins have two other kinds of cheese: part-skim ricotta and just a smidgen of shredded Parmigiano-Reggiano. The cheeses pack a lot of flavor, so you don't have to use much of them to get amazing results.
This savory muffin recipe is low in fat, too, and it packs a whopping 59% of the recommended daily requirement for vitamin A, 10% for calcium, and 5 grams of protein in each muffin!
Muffin Making Tips
If you happen to have a silicone muffin tin or silicone baking cups, by all means, use those. They make clean-up so easy. If not, you can use a regular muffin tin sprayed with nonstick cooking spray.
It is very important to thaw the frozen spinach completely and to squeeze it dry before mixing it with the other ingredients in this recipe. If you don't, your muffins will come out loose and watery, and they won't set properly.
Spinach and Feta Muffins
Ingredients
- 1 8-1/2 oz. package corn muffin mix (such as Jiffy)
- 1/2 cup liquid egg substitute (such as Egg Beaters)
- 1 10 oz. package frozen spinach, thawed and squeezed dry between paper towels
- 1/2 cup part-skim ricotta cheese
- 1/4 cup feta cheese
- 2 Tbsp. shredded Parmigiano-Reggiano cheese
- 2 Tbsp. chopped roasted red peppers
Directions
- Preheat oven to 350 degrees F.
- Spray a muffin tin with nonstick cooking spray, line it with paper liners or line it with silicone muffin baking cups.
- Pour muffin mix into a large bowl. Stir in the remaining ingredients until combined. Do not beat. Just mix until all of the dry muffin mix is incorporated.
- Spoon into prepared muffin tin, filling cups about three-quarters of the way full.
- Bake 20 to 25 minutes or until lightly browned on top.
- Remove from oven. Let muffins cool 5 to 10 minutes before serving.
Makes 12 to 14 muffins.
Per muffin (based on 12): 126 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 341 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein, 59% vitamin A, 3% vitamin C, 10% calcium, 4% iron
If you like this recipe, be sure to try spinach phyllo cups, mini spinach quiches, spinach dip and spinach pesto.
