Savory Spinach Feta Breakfast Muffins
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 1/3 cup extra virgin olive oil
- 1 large egg, room temperature
- 2 cups fresh baby spinach, roughly chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup sliced green onions
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or line each cup with paper liners to ensure easy removal after baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder. Ensure there are no large lumps in the flour so the muffins rise evenly.
- In a separate medium bowl, beat the egg lightly. Whisk in the milk and olive oil until the mixture is well combined and emulsified.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold the chopped spinach, crumbled feta cheese, and sliced green onions into the batter. Distribute them evenly so every muffin has plenty of flavor.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.