Spinach and Cheese Muffins
Enjoy these Spinach and Cheese Muffins as a nutritious snack or a hearty breakfast option!

1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Fiber: Whole wheat flour adds fiber, which aids digestion and promotes satiety.
Boosts Immunity: Spinach is high in vitamins A and C, boosting immune function.
Supports Bone Health: The low-fat cheese provides calcium, supporting bone health.
Enhances Muscle Function: Spinach is a good source of magnesium, which helps muscle function.
Heart Health: Whole grains and spinach contribute to cardiovascular health.
185 kcal
in 134g
Protein:
8g
Fats:
7.5g
Carbs:
23g
Cholesterol:
25mg
Sodium, Na:
180mg
Potassium, K:
250mg
Looking for a nutritious and delicious snack or breakfast option? These Spinach and Cheese Muffins are a fantastic choice! Packed with whole wheat flour, fresh spinach, and low-fat cheese, these muffins are not only tasty but also offer a range of health benefits. Ideal for a quick meal or an on-the-go snack, they combine wholesome ingredients into a convenient, flavorful bite.
Allergy Advice
This recipe contains Dairy Products, Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
125 grams Whole Wheat Flour
150 grams Fresh Spinach
75 grams Low - fat cheese
10 grams Baking Powder
Tips
Feel free to use your favorite low-fat cheese, such as feta or cheddar.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Directions
Preheat Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the cups.
Mix Dry Ingredients: In a medium bowl, whisk together whole wheat flour and baking powder.
Prepare Spinach: Rinse the spinach thoroughly and chop it finely.
Combine Wet Ingredients: In a separate bowl, combine the chopped spinach and shredded cheese.
Mix Ingredients: Gradually add the dry ingredients to the spinach and cheese mixture. Stir until just combined.
Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Makes 12 muffins, serving size: 1 muffin
Notes
These muffins are generally healthy, but if you have a dairy allergy or are sensitive to gluten, you might want to look for suitable substitutes for cheese and flour.
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