Spinach & Cheese Muffins
Hey foodies! It’s been a almost 2 years since we dropped a recipe, but guess what? We’re back with some seriously tasty new dishes. Today, we’ve got a treat for you – Spinach & Cheese Muffins straight from the DM Bio cookbook. Recipe was created by Martina Trajakovska. We’ve given it our own twist to suit our taste, and we’re dishing out the modified recipe just for you. Let’s get baking!
Whether you’re looking for a quick breakfast option or a reliable lunch side, these savory muffins are here to simplify your routine. But that’s not all – they’re perfect for meal-prep. Whip up a batch at the start of the week, and you’ve got a fantastic meal prep option that stays fresh and flavorful throughout the week.
What we love about these muffins is that they aren’t dry at all. Typically, anything we bake with corn flour tends to become dry the next day, but these maintain their moisture for a few days. We can’t precisely tell you how long they can stay in the fridge because they barely lasted two days – we devoured all of them :). However, we assume they can last in the fridge for up to 5 days.
Let us know if you like this recipe. Here are some of our popular muffin recipes you might like: Chocolate Banana Muffins, Apple Cinnamon Muffins, and Blueberry Banana Muffins. All three are vegan.
Prep time: 10 min Cook time: 25-30 min Total: 35-40 min Servings: 4
INGREDIENTS
- 1 egg
- 1 1/2 teaspoon baking powder
- 9 tablespoons oat flour
- 9 tablespoons corn flour
- 1.3 fl. oz. (40 ml) olive oil
- 6.8 fl. oz. (200 ml) yogurt (that’s not very thick)
- 5.3 oz. (150g) cream or feta cheese
- 3.5 oz. (100g) fresh spinach
- 1.76 oz. (50g) sliced olives
- 1/2 teaspoon salt
TOPPING
- 1 teaspoon sesame seeds
- 2 teaspoons sunflower seeds
- 1 teaspoon flaxseeds
INSTRUCTIONS
- Heat your oven to 350°F (180°C). Ready your silicone muffin baking pan (or, if using a non-silicone pan, coat it with coconut oil or another vegetable oil) and set it aside.
- Meanwhile, finely chop the spinach, and set aside.
- In a large bowl, combine oat and corn flour, baking powder, and salt, and stir well. In another medium-sized bowl, whisk together olive oil, yogurt, and egg until fully combined. Transfer this mixture to the large bowl and stir until evenly combined.
- Dump the mixture into a muffin pan and fill each cup (12-cup muffins pan). Sprinkle each muffin with sesame seeds, sunflower seeds, and flaxseed.
- Bake for about 25-30 minutes. Check with a toothpick – if it comes out clean then it’s done. Don’t over bake them, these are soft texture muffins!
- Let them cool completely.
- Serve your Spinach & Cheese Muffins with Greek yogurt! Enjoy!
