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
From the Kitchen of: I Like Ginger Biscuits
Prep Time: 1 hour
Servings: 12 muffins
2 ¼ cups/ 300 grams all-purpose flour (a slightly rounded cup is okay)
2 ½ tsp baking powder
1 tsp cayenne pepper
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
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.)
- 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.
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