Perfect for breakfast on-the-go or as a handy afternoon snack, these soft and tender savory muffins are packed with veggies and cheesy goodness.
yields 12 muffins
2 ½ tbsp butter or olive oil
1 onion, thinly sliced
1 clove of garlic, peeled and thinly sliced
½ tsp chili powder
2 ½ cups flour
2 ½ tsp baking powder
½ tsp black pepper
2 ½ cups grated cheddar
1 cup of milk
3 cups spinach, chopped
Pre-heat oven at 340°F
In a pan, melt butter or oil and sauté onions on low heat. Add garlic + chili powder and cook for 2-3 min.
In a large bowl mix flour + baking powder + pepper + cheddar
In a second small bowl whisk milk + egg together, then add onion & garlic
Pour the wet ingredients into the bowl with the flour mixture and gently stir with a wooden spoon. The dough should be thick.
Add the spinach and stir to combine
Pour the batter into a greased muffin pan and bake for 35 minutes
Cool and enjoy!
Can be made ahead and refrigerated for up to 4 days - or double the batch and freeze for up to 3 months.