This month's
challenge for Home Bakers Challenge was announced by Shama Of Easy 2 Cook Recipes. She gave us six choices - vegetable muffins, banana coconut crumps, banana nut muffins, honey drizzled semolina cake, pumpkin coffee cake and spinach cheddar muffins.
I always wanted to bake a savory muffin. But somehow kept delaying it. This seemed like a perfect opportunity to do so. And I was really excited to try the spinach cheddar muffins.
I love the taste of spinach, color, flavor and nutritional value. These are very simple to bake muffins which are quite tasty and healthy too. I made slight changes to the original recipe as it was very mild and also because I used fresh spinach instead of frozen. I made these muffins on a Sunday morning for breakfast and immediately fell in love with these delicious muffins. My hubby declared that I should these muffins at least once a month.
Ingredients:-
- 2 eggs
- 1 onion (finely chopped)
- 1¼ cups all purpose flour
- 1 cup spinach (finely chopped)
- 1 cup whole milk
- 1 cup cheddar cheese (shredded)
- 3 tbsp butter
- 2 tsp baking pdr
- 1 tsp red chilli pdr
- ½ tsp baking soda
- ½ tsp salt
Method:-
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease the muffin cups.
- Heat butter in a wok and add onion. Saute for a minute. Add spinach and cook till water evaporates. Keep aside to cool.
- Sieve altogether flour, red chilli pdr, baking powder, baking soda, and salt. Keep aside.
- In a mixing bowl, beat eggs. Add milk and flour alternately and keep on beating.
- Add cheddar cheese and spinach and beat until evenly blended.
- Spoon about 2 tablespoons into each muffin cup.
- Bake at 180 degrees Celsius for 25 - 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- You may use ½ cup frozen spinach (thawed, drained and squeezed dry)
- You may also use cottage cheese instead of cheddar cheese or half cottage and half cheddar cheese as you like.
Happy Baking!!!
