These moist, savory muffins are a great way to work a healthy element into your family’s brunch. The spinach flavor mellows as the muffins cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Per Serving: 164 calories; protein 5.5g; carbohydrates 13.5g; fat 9.9g; cholesterol 42.3mg; sodium 349.3mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients 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.