Fluffy Spinach Egg Muffins
These spinach egg muffins are made using lots of fresh spinach accompanied by tangy feta and intensely savoury cheddar for a tasty, nutritious breakfast or snack. They are moist but also light and fluffy, simple to make and delicious the next day, too!
Servings 9 egg muffins
Calories 98kcal
Equipment
- Regular muffin pan
- Large non-stick pan
- Large bowl
- Whisk and sieve
Ingredients
- 6 large eggs
- 5.64 ounces baby spinach
- 3 tablespoons yogurt
- 2.47 ounces feta cheese crumbled, a little under ⅔ cup
- ½ cup cheddar cheese coarsely grated
- 1⅔ tablespoons all-purpose/plain flour
- ⅓ teaspoon baking powder
- ¼ teaspoon fine sea salt plus pepper to taste
Instructions
- Preheat the oven to 350 F/ 180 C/ 160 fan/ gas mark 4. Using either butter or non-stick cooking spray thoroughly grease your muffin pan. Set aside.
- Prepare spinach: Chop the spinach as finely as you can. Heat a large non-stick pan, add the spinach and cook for a minute or so over a high heat (this is important!) until it wilts stirring all the time. The spinach will reduce in volume and turn a dark green colour.TIP: You can chop the spinach either by hand or in a food processor.
- Cool spinach: Remove from the heat immediately and spread over a large plate. Set aside for a few minutes to cool. In the meantime, prepare the rest of the ingredients.
- Prepare eggs: Whisk together the eggs and yogurt until the mixture is smooth.
- Add cheese: Add both cheeses, salt and pepper and whisk in to combine.
- Add spinach: Stir in the spinach (once cooled) using a whisk.
- Add flour: Sift the flour and baking powder over the batter and stir in gently with a whisk. Do not overstir.
- Bake muffins: Fill the muffin cases with the batter (not quite up to the top) and bake in the centre of the oven for 25 minutes. You should get 9 muffins.TIP: I like to pour the batter into the muffin cases using a small ladle with a spout.
- Cool muffins: Remove from the oven and set aside to cool for about 10 minutes then run a flexible spatula or knife around each muffin (while still warm) and remove from the pan. Enjoy!
Notes
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- You can chop the spinach by hand or using a food processor (you may need to do this in 2 batches). Chop the spinach before wilting it (not the other way around) – whole spinach leaves are more likely to become soggy and aren’t easy to chop finely which means they won’t be evenly distributed throughout the batter.
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- It is important to wilt the spinach quickly, over a high heat, so it doesn’t release too much water (it will still be a little moist which is fine).
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- Once you’ve added the dry ingredients into the batter stir just to combine (do not overstir the batter).
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- Grease the muffin pan thoroughly to prevent the muffins sticking to it (I used butter, but a non-stick cooking spray is fine to use, too).
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- Wait about 10 minutes before removing your egg muffins from the pan, but do not let them cool in the pan completely (they’ll be more likely to stick to it).
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- Run a flexible spatula/knife around the muffins before removing them from the pan.
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- Leftover egg cups with spinach can be refrigerated, stored in an airtight container, for up to 3 days. Reheat in the microwave for a few seconds before serving (this is optional).
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- Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight or in the microwave.