Spinach and Feta Stuffed Savory Muffins
These savory muffins are filled with a delightful combination of spinach and feta, making them perfect for a snack, appetizer, or light meal.
Ingredients
For the Muffin Batter
- 1 1/2cupsall-purpose flour
- 1cupwhole wheat flour
- 1tbspbaking powder
- 1/2tspbaking soda
- 1/4tspsalt
- 1/2cupgrated Parmesan cheese
- 1tspdried oregano
- 1tspdried thyme
- 1/2cupmilk
- 1/2cupplain Greek yogurt
- 2piecelarge eggs
- 1/4cupolive oil
For the Filling
- 1cupfresh spinach, chopped
- 1/2cupfeta cheese, crumbled
- 1piecesmall onion, finely chopped
- 2clovegarlic, minced
- 1tbspolive oil
- 1/4tspblack pepper
- 1/4tspnutmeg (optional)
How to make Spinach and Feta Stuffed Savory Muffins
Prepare the Filling
Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the chopped spinach and cook until wilted. Season with black pepper and nutmeg, if using. Remove from heat and let cool slightly.
Stir in the crumbled feta cheese. Set aside.
Prepare the Muffin Batter
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, grated Parmesan, oregano, and thyme.
In another bowl, mix the milk, Greek yogurt, eggs, and olive oil.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Assemble the Muffins
Spoon a small amount of batter into each muffin cup to cover the bottom.
Add a spoonful of spinach and feta filling to the batter.
Cover the filling with more batter, filling each muffin cup about ¾ full.
Bake
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Tips & Tricks
Be careful not to overmix the batter to ensure the muffins remain light and fluffy.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...