Made these on a whim for me and my boyfriend! They didn’t last very long!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
Heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes.
Whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. Mix luncheon meat, milk, Cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. Pour batter into muffin cups until each is 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.
Per Serving: 246 calories; protein 9.5g; carbohydrates 13.5g; fat 17.7g; cholesterol 62.1mg; sodium 733.9mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.