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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach and Feta Cheese Muffins Recipe

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This recipe for Spinach and Feta Cheese Muffins is from Olympic College's Sophia Bremer Child Development Center Children's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 c all-purpose flour
1/4 c sugar
2 tsp baking powder
3/4 tsp salt
3/4 c whole milk
1/2 c vegetable oil
2 large eggs
1 chopped tomato (without the seeds)
1 c thinly sliced spinach leaves
3/4 c crumbled feta cheese
3/4 c shredded parmesan cheese
Directions:
Directions:
Preheat oven to 375º. Spray 12 standard muffin cups with nonstick spray. Whisk flour, sugar, baking powder and salt in medium bowl. Whisk milk, oil and eggs in a large bowl to blend. Add dry ingredients and stir just until blended. Add spinach, feta, tomatoes and parmesan cheese. Fold to incorporate evenly. Divide batter evenly among prepared muffin cups (filled to the top). Bake muffins until toothpick inserted into center comes out clean, 25-30 minutes. 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.

Variations: you can substitute one cup of all-purpose flour for one cup of whole wheat flour.
Personal Notes:
Personal Notes:
I was looking for a way to get my daughter to eat spinach until I came across this Brazilian recipe. These muffins are really easy and quick to make and my daughter loves them!

 

 

 

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