“Buckets of Spinach” Bullet Proof Breakfast Muffins
Maybe not Bullet Proof.
But definitely fail proof.
These muffins are packed with so much spinach, I’m a little surprised every time I see them rise in the oven. Each muffin contains around 1/2 – 1 serve of vegetables and no sugar. So great as a breakfast option or to add to the lunchbox.
My son is a notoriously fussy eater. He faces every green veggie on his plate as if he’s off to battle. I try and make it a little easier for him (sometimes) by hiding vegetables in food that I know will appeal to him. It’s not that he doesn’t know they’re in there, it just that certain foods appeal to his ‘texture sensors’ – if there’s such a thing.
When I say these muffins contain a bucket load of spinach, I do mean it. Don’t be scared off by the mountain of greens that you re adding. Spinach wilts away to a workable volume in seconds.
I use three – four cups of freshly chopped spinach (or silverbeet in this batch). The recipe is very forgiving o the extra cup. Just fry lightly with a little olive oil. Takes about 1 – 2 min for the spinach to wilt to a third of its original size.
I’m a bit fussy on the type of feta I use. I like the dry, crumbly type. But this is just personal preference. Any feta cheese will do here.
If you are batch cooking for the week, then these muffins will last for around three days in the fridge, but up to two months in the freezer.
Easy breakfast option packed with Spinach. High in iron and protein and best of all, NO SUGAR.
- 1 1/2 cups plain organic flour (Can substitute wholewheat flour here too)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3–4 Cups Sliced fresh Spinach (or Silverbeet).
- 1/2 Cup diced feta cheese
- 1/2 cup plain yogurt
- 2 large eggs
- 1/2 cup melted butter (OR other oil)
- Salt and Pepper to taste
- Preheat Oven to Moderate Oven 350’F / 180’C.
- In a large pan, lightly fry spinach leaves for about 1 – 2 minutes until wilted to 1/3 its size.
- Line or grease a 12 hole muffin tray.
- Mix Flour, baking soda, baking powder until combined.
- Lightly beat eggs in a separate bowl.
- Add remaining ingredients to flour mix.
- Stir gently until mixture is just combined. Don’t overmix.
- Spoon evenly into muffin holes and bake for 15 – 20 min until golden brown and firm to touch.
- Category: Breakfast