Please Note: I’ve made these again! Click HERE for the new post.
I always want to put an “e” at the end of spinach. I don’t know why.
I’ve never made savory muffins before. I don’t know why.
But I do know why I love these guys. Spinach + cheese = win win.
Spinach and Cheese Muffins
Recipe from the hummingbird bakery cookbook
- 2 T butter
- 1/2 small red onion, finely chopped
- 2 3/4 cups all-purpose flour
- 2 1/2 t baking powder
- 1 t cayenne pepper
- 2 cups grated cheddar cheese
- 1 cup milk
- 1 egg
- 4 oz. baby spinach, roughly chopped
- Preheat oven to 325°F. Meanwhile melt butter in a saucepan over medium heat and fry the onion until cooked. Set aside.
- In a large bowl stir together flour, baking powder, cayenne and cheese. In a separate bowl, whisk the milk and egg together, then slowly pour into the flour mixture and beat with a hand mixer until too thick to mix.
- Stir in the onion and spinach with a wooden spoon until evenly dispersed. (It will be hard to stir because this batter is much more like biscuit dough, but just do the best you can.)
- Spoon batter into muffin tins lined with paper liners. Fill about two thirds full. (Mine made about 18.) Bake in preheated oven for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean. Place the muffins on a wire rack to cool