Looking for a breakfast that is both satisfying but also sustaining? So often we grab a muffin or donut with our coffee in the morning, if we’re grabbing any food at all, and dash out to start out day. But that also means we haven’t fueled our body and mind with the type of energy it will need to really get the day off right. I’m a sucker for a good muffin in the morning, usually blueberry or morning glory, but in an effort to find better ways to eat my breakfast, I’ve sought out alternatives to my usual sugar filled morning munch. This spinach and feta muffin was exactly what I was looking for.
One trick to keeping these muffins moist is to drain the thawed spinach; squeezing out excess moisture will keep the batter light. I made these for Sunday brunch and packed away the leftovers in an airtight container. During the week, I can grab a muffin, heat it up in the microwave, and head out the door with a morning snack that will get brain and tummy up and moving. Finding clever ways to make breakfast that are both simple and delicious is one way to make sure this most important meal of the day isn’t skipped.
I really didn’t want to give up my muffin in the morning, so this recipe helps me keep that little indulgence while adding a little bit of protein and fiber to the meal. Spinach is packed with vitamins, including calcium, but also give me a little bit of roughage, adding a little veggie to my morning routine. And feta cheese isn’t just for Greek salads. It works quite well in this dish, adding protein, calcium, and cheesy tang that pairs well with the spinach. A warm muffin to get my morning off right is exactly what I need to stay fueled and focused.
Spinach and Feta Muffins
30 minutes to prepare 12 muffins
- ½ pound frozen spinach, thawed and drained
- 1 (8 oz) package feta cheese, crumbled or cubed
- 2 eggs, beaten
- ⅓ cup olive oil
- 1 ⅓ cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 350°F. Line muffin tin with cups or grease with cooking spray.
- Place thawed spinach into a dish towel or paper towels and squeeze out excess water.
- Cut feta cheese into cubes, or crumble with a fork for smaller chunks.
- Mix flour, baking powder, and salt in a bowl.
- In a separate bowl, combine eggs, milk, oil and spinach. Gently mix in feta cheese.
- Slowly add dry ingredients into wet.
- Divide batter evenly into baking cups. Bake for 18-20 minutes.
- Cool slightly before removing muffins from baking tin. Serve warm and enjoy!