Breakfast
Spinach and Mushroom Muffins
45min
12 servings
These savory spinach and mushroom muffins are a delightful combination of earthy flavors and tender texture. Packed with nutritious spinach and meaty mushrooms, these muffins make for a satisfying breakfast or snack. The addition of tangy feta cheese and aromatic herbs elevates the taste to a whole new level.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat
Ingredients
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0
Steps
Read instructions and get ready to cook
Preheat oven and prep muffin pan
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
Mix dry ingredients
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
Mix wet ingredients
In another bowl, beat the eggs and milk until well combined.
Crumble feta cheese
Crumble the feta cheese into small pieces.
Prepare spinach
Rinse the spinach and roughly chop it.
Prepare mushrooms
Clean the mushrooms and slice them thinly.
Chop onion and garlic
Finely chop the onion and mince the garlic cloves.
Chop thyme
Remove the thyme leaves from the stems and finely chop them.
Combine wet and dry mixtures
Gradually stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the crumbled feta, chopped spinach, sliced mushrooms, chopped onion, minced garlic, and chopped thyme.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake muffins
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
Serve
Serve the spinach and mushroom muffins warm. Enjoy!

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