Spinach & Cheese Muffins
March 8, 2008
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.
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Filed under: Bread & Muffins,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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8 Comments
1.
Amy | March 8, 2008 at 9:27 pm
These look like a great recipe for my personal chef clients. thanks for posting.
2.
Kevin | March 9, 2008 at 7:42 am
These muffins sound tasty and healthy!
3.
Deborah | March 9, 2008 at 11:04 am
I usually only see sweet muffins – it would be a nice change to have a savory muffin like this!
4.
Jodi | March 9, 2008 at 12:18 pm
Yeah, how did they taste? I haven’t had a muffin with this sort of stuff in it before either.
I think you have to think of them more like a biscuit (or a roll). They’re much more dense than a typical muffin, and a little crunchy due to the almonds. I thought the egg flavor would be more pronounced, like an omelet, but it’s very subtle. — Dara
5.
Sharon | March 9, 2008 at 1:44 pm
These look so good! I definitely would like to try them – they’d be a good addition to a brunch menu.
6.
CK | March 12, 2008 at 6:57 am
Is that the correct amount of flour? Doesn’t seem like a 1/4 cup of flour will make a dozen biscuits even with a cup of ground almonds.
It is the correct amount of flour, CK. It’s not a traditional muffin — the original recipe came from a South Beach site which minimizes the use of flour. All the eggs, cheese, and almonds help bind it together. — Dara
7.
Aunt Barbara | March 12, 2008 at 7:11 pm
This looks like a “try me” recipe.
8.
diva | May 19, 2008 at 1:31 pm
so glad i’ve found your site and this recipe. will be needing this pretty soon
thanks!
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