Cheese and Spinach Muffins

Do you sometimes want a little something to round out a meal you are serving? I have a suggestion. Cheese and spinach muffins. They aren’t sweet like what you might think of muffins to be. Rather, they are tasty and savory with a nice cheesy flavor.  

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Instead of bread or dinner rolls, give these muffins a try. Pass around a plate of cheese and spinach muffins when you make chicken, pork or even a sizzling steak. I think they also compliment grilled salmon. And pairing muffins with a big bowl of soup or a tossed salad is just about perfection.

Let’s get started

Grate Parmesan cheese to measure 1/2 cup and a little more if you want to sprinkle some on the top of the muffins just prior to baking.

If you haven’t bought shredded Swiss cheese, shred enough to measure 1/2 cup. Cheddar cheese can be substituted for the Swiss cheese if you prefer.

Chop the green onions. You’ll need 2 tablespoons.

Wash, dry and chop the spinach. A salad spinner is a great way to dry the spinach but blotting with a paper towel and allowing to air dry works too. You want 1/2 to 2/3 cups of spinach. I prefer more than less spinach but it’s up to you  🙂

Making the cheese and spinach muffin batter

Into a large mixing bowl, add the flour, baking powder, salt and pepper.

Whisk together, being sure all ingredients are evenly distributed. 

Stir in the Parmesan cheese, Swiss cheese, chopped spinach and onions,

Toss the ingredients until evenly combined.

In another bowl, beat the egg, milk and butter.

Stir the wet mixture into the dry ingredients.

Stir with a spatula or wooden spoon just until moistened.

Filling the muffin tin

Divide the batter evenly in muffin pan.

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Sprinkle with additional Parmesan cheese if desired. Personally, I like the way the muffins look with the extra cheese and of course extra cheese is always better in my humble opinion.

Bake the muffins at 400°F for 18-20 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Cheese and Spinach Muffins

Slightly adapted from Betty Crocker’s BEST of BAKING

PRINT RECIPE

Preheat oven to  400 degrees
Grease or Spray muffin pan (I don’t recommend using paper liners as it was hard to get all of the baked muffin off the paper)

Yield: 1 dozen.

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper 
• Heaping 1/4 cup freshly grated Parmesan cheese
• 1/2 cup shredded Swiss or cheddar cheese
• 1/2 – 2/3 cup chopped fresh spinach
•  2 tablespoons chopped green onions 
• 1 egg
• 1-1/4 cups milk
• 1/3 cup butter, melted and slightly cooled
• Additional Parmesan cheese to sprinkle on top

DIRECTIONS

In a large bowl, whisk the flour, baking powder, salt and pepper, being sure all ingredients are evenly distributed; Stir in Parmesan cheese, Swiss cheese, chopped spinach and onions,

In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened.

Divide mixture evenly in muffin pan. Sprinkle with additional Parmesan cheese.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutritional Facts
1 serving (1 each) equals 167 calories, 8 g fat (5 g saturated fat), 40 mg cholesterol, 263 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

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