Wednesday, May 6, 2009

Spinach and Cheddar Muffins

My son and I just made some delicious muffins...we're both eating one as I type this up (the muffins shown here are fresh out of the pan and still cooling). August suggested I "share the recipe with Ugga Mugga for other kids." So here it is:

  • 2 3/4 cups white flour
  • 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1/2 tsp garlic powder (original recipe called for onion powder so use that if you're a fan)
  • 1 teaspoon salt
  • 1 1/2 cups grated cheddar cheese
  • 4 oz chopped fresh spinach (original recipe called for bacon, well cooked and crumbled, but we don't eat meat...if you do, my husband says bacon muffins sound good)
  • 1 1/2 cups buttermilk (we didn't have any so I put a bit of vinegar in skim milk)
  • 1 large egg
  • 1/2 cup unsalted butter, melted and cooled (but still liquid)


  1. Preheat oven to 375 degrees. Grease a mini or regular size muffin tin. Make sure it is well greased because the cheese in these muffins can really make them stick! I used liners and should have sprayed them...they're sticking quite a bit.
  2. In a large bowl, mix the flour, baking soda, baking powder, garlic powder, and salt.
  3. Add cheese and chopped spinach to the flour mixture and toss to coat. This makes the cheese and spinach remain throughout the muffin instead of sinking to the bottom...I learned that watching Giada De Laurentis, I love her!
  4. In a medium bowl, combine buttermilk, egg, and melted butter. Then add to the flour mixture. Stir gently until just combined. (Don’t stir too much or you’ll wind up with chewy muffins!)
  5. Spoon the batter into the muffin pan. Bake about 15-20 minutes, depending on your oven and muffin size.
  6. Remove from oven. Let cook in pan for 5 minutes. Then turn onto a rack to finish cooling.
They're a really healthy and yummy breakfast or snack! And if your child isn't keen on spinach, perhaps these muffins will get them interested! Enjoy!

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