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spinach filled baked muffins

Spinach Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 1 muffin tin
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Blender or Food Processor
  • 1 Cooling rack

Ingredients
  

  • 2 cups fresh spinach leaves packed
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the muffin tin.
  • Blend the spinach, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
  • Pour the spinach mixture into the dry ingredients and mix until just combined.
  • Fold in the grated Parmesan cheese gently.
  • Fill each muffin cup about two-thirds full with the batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
  • Let the muffins rest on the cooling rack for an additional 5 minutes before serving.

Notes

Make sure not to overmix the batter to keep the muffins light and fluffy. If desired, you can substitute the Parmesan cheese with feta or cheddar for a different flavor profile. These muffins can be stored in an airtight container for up to 3 days or frozen for longer preservation.
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