I had originally planned to try to make these into a kid-friendly version, but decided at the last minute to just make them as I think they’d taste good, and see if I could get the boys to try one for breakfast. (I haven’t offered them yet, so their reaction is still to come.) They’ve been very receptive to muffins recently, so I have a tiny bit of hope…
Last night’s dinner included sauteed spinach, which I just briefly cook in a pan with olive oil and slivered garlic. I had about a cup leftover, which I chopped finely and use in these muffins. Kalyn, the creator of the original recipe, uses mushrooms instead — broccoli would taste great, too. It’s from Kalyn’s site that I first heard of Spike seasoning (somewhat of a signature ingredient in her dishes). Normally I’m a Mrs. Dash kind of a chick, but I decided to try out Spike — the salt-free version — for a change. It’s definitely more flavorful than Mrs. Dash, and also more finely ground. So while I may continue to use Mrs. Dash on top of chicken, I think Spike integrates more easily into a recipe.
The almonds, eggs, and cheese make this a hearty grab-and-go breakfast muffin, but I think they’d also go nicely with a light soup to make a more filling dinner.
Spinach & Cheese Muffins
Adapted from Cottage Cheese & Egg Breakfast Muffins
Makes one dozen muffins
1 c. cooked veggies (spinach, mushrooms, or broccoli), chopped
1/2 c. small curd cottage cheese
1/4 c. Parmesan cheese
1 4-oz. package crumbled feta
1/4 c. white whole wheat flour
1 c. unsalted almonds, ground to slightly more chunky than flour
1 tsp. baking powder
1 tsp. Spike seasoning (I use the salt-free version)
4 eggs, beaten
3 Tbsp. water
Preheat over to 400° F.
If you don’t have leftover veggies to use up, prepare those first and allow them to cool.
Combine all ingredients and mix until well-blended. Spoon into a well-greased muffin tin (the batter can nearly fill each cup). Bake for 25 minutes, until lightly browned. Allow to cool for 10 minutes before removing from the pan.