Cheesy Spinach Muffins

Lucy Clark


Recipe calls for standard muffin size. I opted for mini-muffins and used Grape tomatoes instead of standard tomatoes.


☆☆☆☆☆ 0 votes

15 Min
25 Min


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  • 2 c
  • 2 tsp
    baking powder
  • 3 1/2 oz
    extra sharp cheddar cheese, shredded
  • 1 pinch
  • pinch
    fresh thyme sprigs
  • 2
  • 3 1/2 oz
    frozen spinach, thawed and drained
  • 3 oz
    feta cheese, crumbled
  • 2
  • 1/4 c
    olive oil
  • 1 c
  • ·

How to Make Cheesy Spinach Muffins


  1. Measure flour, salt, baking powder, cheddar and Thyme into large mixing bowl and mix well
  2. Mix eggs and thawed & drained spinach. Add milk and olive oil into egg mixture.
  3. Fold wet ingredients into dry ingredients just until mixed.
  4. Slice tomatoes across and place on paper towel. Add another paper towel on top to fully dry the slices.
  5. Spoon the mixture into prepared muffin tins.
  6. Place a tomato slice on top of each muffin.
  7. Sprinkle the tomato slices with a little more fresh Thyme, sea salt and fresh ground black pepper.
  8. Bake @350 for 25-30 minutes.
  9. Remove from oven and allow to cool a few minutes. Remove from the pan and cool further on rack.

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About Cheesy Spinach Muffins

Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tag: Healthy
Hashtag: #spinach

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