Tag Archives: breakfast

feta, cheddar, and spinach muffins

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feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
I am not a fan of muffins because they are typically sweet. (I have the opposite of a sweet tooth; I have a salty tooth.) But I found these non-sweet muffins quite tasty, probably because they are more like biscuits than muffins.

I was a little nervous about trying this recipe because it is written in metric units (and I’m terrible at math), but the conversion part was solved for me when I remembered that the digital kitchen scale Russell got me for my birthday has both ounces and grams.

 
feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
Feta, Cheddar, and Spinach Muffins
From the Kitchen of: I Like Ginger Biscuits

Prep Time: 1 hour
Servings: 12 muffins
Difficulty: Easy

{Ingredients}
2 ¼ cups/ 300 grams all-purpose flour (a slightly rounded cup is okay)
2 ½ tsp baking powder
1 tsp cayenne pepper
1 egg
1 cup/ 220 ml milk (I used 2%)
2 Tbsp/ 30 grams butter
half a red onion, chopped (I think you could substitute any onion)
2 ¾ well-packed cups/ 130 grams fresh baby spinach after stems have been removed
1 ⅓ cups/ 100 grams shredded cheddar cheese
1 cup/ 150 grams crumbled or chopped feta cheese

{Instructions}
Preheat oven to 325°F/ 170°C/ gas mark 3. Spray a muffin pan with non-stick baking spray. Set aside.

Melt butter in a sauté pan; add chopped onion and cook until soft and browned.

While onion is sautéing mix together flour, baking powder, and cayenne pepper in a large bowl. In a separate small bowl whisk together egg and milk. Add egg mixture to dry ingredients; stir to combine.

Chop the spinach into small pieces. Add both cheeses, spinach, and onion to ingredients in the large bowl and stir to incorporate. You may need to add a couple splashes of milk if the batter is too dry or won’t mix well.

Kitchen Tip: An easy way to chop spinach – stack several leaves on top of each other. Cut into strips, then rotate 90 degrees and slice again. Run knife through pieces a few more times until you achieve desired size of pieces.

Scoop into muffin pan using an ice cream scoop (this gives them a nice rounded shape). The muffin cups should be at least ¾ full.

Bake for 30-35 minutes or until a toothpick comes out mostly clean. (There may be a few crumbs or melted cheese on the toothpick, but the crumbs will look done. If the crumbs come out translucent and underdone stick the muffins back in the oven for few minutes at a time until cooked all the way through.)

{Notes}

  • The batter will be very dense, more like biscuit dough, and the muffins will not rise much in the oven.
  • Though cayenne is usually a spicy ingredient, in these muffins it just kicks up the flavor (but without the heat).
  • The amount of chopped spinach called for is 2 ½ cups, but I only used 1 ½ cups of chopped spinach because I didn’t think an extra cup would actually mix into the batter.
  • I do not recommend using muffin cups for this recipe because the muffins will stick to the paper.


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

impossible ham n swiss pie  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? cheddar bay biscuits  I  frozen pizza, again?
Impossible Ham ‘N Swiss Pie // Sausage Cheese Crescent Squares // Cheddar Bay Biscuits

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sausage cheese crescent squares

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sausage cheese crescent squares  I  frozen pizza, again?

 
Frozen Pizza, Again? is now on Bloglovin! If you aren’t familiar with Bloglovin, it is a great site to keep track of all the blogs you subscribe to. Click the link to follow my blog with Bloglovin! Now, onto the recipe…

These squares are awesome! Simple yet tasty. They can be served as an appetizer or as breakfast. I recently brought them to a game night at our friends’ house and the four of us devoured the entire tray. Oh, and I won Snack Time. (We weren’t even having a contest.)

 
sausage cheese crescent squares  I  frozen pizza, again?
Sausage and Cheese Crescent Squares
From the Kitchen of: Becky McPherson for Pillsbury.com

Prep Time: 1 hour
Servings: 15+ (depends on how big you cut your squares)
Difficulty: Easy

{Ingredients}
2 (8 oz) cans crescent rolls OR 2 (8 oz) cans Crescent Recipe Creations dough sheets
1 lb ground pork sausage, spicy or mild
1 (8 oz) package reduced-fat cream cheese
2 cups (8 oz) sharp cheddar cheese, shredded

{Instructions}
Heat oven to 375°F. Lightly spray a 9 x 13 inch (3 quart) glass baking dish with non-stick cooking spray, particularly along the sides.

If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place into baking dish; press over bottom and ½ inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place into baking dish; press over bottom and ½ inch up sides to form crust.

In a large skillet, cook sausage until no longer pink; drain grease. Push sausage to edges of pan;. add cream cheese to middle of pan. Melt cream cheese over low heat, then mix with cooked sausage until meat is coated. Spoon evenly over crust in baking dish. Sprinkle with cheddar.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

{Notes}

  • If you are unfamiliar with Pillsbury Crescent Recipe Creations dough sheets, they are basically crescent roll dough without the perforations to separate individual rolls. For this recipe, I recommend using Recipe Creations dough instead of regular crescent dough because it will be easier to work with. Also, don’t accidentally buy Crescent Rounds; they do not work well for this dish.


-♥-
Katy

 
 
If you liked this recipe, you might also be interested in:
chicken crescent roll casserole  I frozen pizza, again?

Chicken Crescent Roll Casserole