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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach and Cheese Muffins Recipe

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This recipe for Spinach and Cheese Muffins is from The 2017 Stoel Family 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 medium eggs
½ c. milk
½ c. butter, melted
2 c. grated cheddar cheese
1 spring onion, chopped
2 c. fresh baby spinach, chopped
½ red pepper, diced
2 c. self raising flour
½ vegetable stock cube (can use low or no sodium stock cube)
salt and pepper to taste (but can be left out)
Directions:
Directions:
Preheat the oven to 350º and line a muffin tin with 12 muffin cases.
Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 Mins

 

 

 

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