Fluffy Spinach Egg Muffins

Side view of spinach egg muffins with green cloth in background.

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!

Course Breakfast, Snack

Cuisine vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings egg muffins

Calories 98kcal

Author Monika Dabrowski

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

US Customary - Metric

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

- 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.

- 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).

- Once you’ve added the dry ingredients into the batter stir just to combine (do not overstir the batter).

- 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).

- 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).

- Run a flexible spatula/knife around the muffins before removing them from the pan.

- 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).

- Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight or in the microwave.

Nutrition