Spinach Cheddar Muffins

A Savory Breakfast Muffin

I received a call from my good friend, Shannon, yesterday. She was very excited about this savory muffin she had at The Heirloom Bakery in South Pasadena for breakfast. I am embarrassed to say that when I received the call, I was eating a hot, off the conveyer belt, glazed donut at Krispy Kreme. Mind you, I have never done this before!

Shannon called me and told me, not only was the muffin delicious, but a much healthier option than the typically sweet version. You can imagine how I felt as I bit into my hot, steamy, glazed confection! Anyway, I am posting a recipe for the savory muffin. I have not had one yet, but will try one on Friday morning, I promise!  Thanks for the tip!

Spinach Cheddar Muffins

Serves 12

1½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
6 Tbs butter, melted
1 egg
1 cup whole milk
½ cup frozen chopped spinach – thawed, drained and squeezed dry
1 cup shredded Cheddar cheese

Preheat oven to 350˚. Lightly grease 12 cup muffin cups.

Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.

Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.

Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

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