Scrumptious and Savory Low-Calorie Spinach and Feta Muffins

Are you on the lookout for a delightful snack that won’t derail your healthy eating goals? If so, you’re in for a treat! These Scrumptious and Savory Low-Calorie Spinach and Feta Muffins are not just flavorful but also packed with nutrients. Perfect for breakfast, a midday snack, or even a light dinner, these muffins are sure to satisfy your cravings while keeping your calorie count in check. Let’s dive into this recipe and discover how simple it is to whip up a batch of these delicious muffins.

What Makes This Recipe Special

What sets these muffins apart is their perfect balance of flavors and textures. The earthy taste of fresh spinach combined with the rich and tangy feta cheese creates a delightful contrast that is both satisfying and wholesome. These muffins are low in calories, making them a guilt-free choice for any time of day. Additionally, using white whole-wheat flour adds fiber and nutrients without compromising on taste. With a hint of lemon zest and a sprinkle of chives, these muffins are not only nutritious but also burst with flavor in every bite.

Ingredient Rundown

• 1 ½ cups white whole-wheat flour: This flour is a great source of fiber and adds a nutty flavor while keeping the texture light.
• 2 teaspoons baking powder: This is essential for helping the muffins rise and become fluffy.
• ½ teaspoon baking soda: It works in tandem with the baking powder for a perfect rise.
• ¼ teaspoon paprika: A touch of paprika adds warmth and depth to the flavor profile.
• ¼ teaspoon sea salt: Enhances the overall flavors of the muffins.
• ¼ teaspoon black pepper: A subtle kick that complements the spinach and feta.
• 1 cup milk (1% or 2%): Provides moisture and helps bind the ingredients together.
• ¼ cup plus 2 tablespoons coconut oil: This optional ingredient helps keep the muffins moist and adds a hint of sweetness; you can also use pure butter if you prefer.
• 1 large egg, beaten: Acts as a binding agent for the mixture.
• 1 lemon, zested: Adds a bright, citrusy note that elevates the flavors.
• 1 cup baby spinach, chopped into small pieces: A nutrient-packed green that adds color and health benefits.
• 1 cup low-fat feta cheese crumbles: Creamy and tangy, feta adds richness without excessive calories.
• 1 tablespoon chives, finely chopped: Offers a mild onion flavor that complements the other ingredients.

Must-Have Equipment

• Muffin tin: Required for baking the muffins; a non-stick variety is ideal for easy release.
• Mixing bowls: For combining dry and wet ingredients separately before mixing.
• Whisk: Essential for beating the egg and mixing the dry ingredients smoothly.
• Spatula: Perfect for folding in the spinach and feta without breaking them up too much.
• Measuring cups and spoons: Accurate measurements ensure the best results.
• Cooling rack: Helps cool the muffins evenly after baking.

Build Scrumptious and Savory Low-Calorie Spinach and Feta Muffins Step by Step

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise perfectly.

Step 2: Prepare the Muffin Tin

Grease your muffin tin with a little coconut oil or butter, or use paper liners for easy cleanup.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, paprika, sea salt, and black pepper. This ensures that the leavening agents are evenly distributed.

Step 4: Combine Wet Ingredients

In another bowl, mix together the milk, melted coconut oil (or butter), beaten egg, and lemon zest until well combined.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.

Step 6: Fold in Spinach and Feta

Add the chopped spinach, feta cheese, and chives to the batter. Use a spatula to fold them in gently, ensuring they are evenly distributed throughout the mixture.

Step 7: Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows enough room for the muffins to rise without overflowing.

Step 8: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy them warm or at room temperature!

International Equivalents

• Cup: 240 mL
• Teaspoon: 5 mL
• Oven temperature: 350°F (175°C)
• Egg: 1 large egg = approximately 50g

Troubles You Can Avoid

• Overmixing the batter can lead to dense muffins. Mix until just combined.
• Not checking for doneness can result in undercooked muffins. Use the toothpick test!
• Skipping the lemon zest can miss out on a key flavor note; don’t skip it!
• Using stale baking powder or baking soda can lead to flat muffins. Always check the freshness of your leavening agents.

Cooling, Storing & Rewarming

Once your Scrumptious and Savory Low-Calorie Spinach and Feta Muffins have cooled completely, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. To rewarm, simply pop them in the microwave for a few seconds or place them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

Common Qs About Scrumptious and Savory Low-Calorie Spinach and Feta Muffins

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and drain the frozen spinach thoroughly before adding it to the batter to avoid excess moisture.

Can I substitute the feta cheese?

If you’re not a fan of feta, you can substitute it with goat cheese or even cottage cheese for a different flavor and texture.

Are these muffins gluten-free?

To make these muffins gluten-free, you can substitute the white whole-wheat flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best results.

Can I make these muffins vegan?

Yes! You can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), use plant-based milk, and substitute coconut oil with a vegan butter alternative.

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The Takeaway

These Scrumptious and Savory Low-Calorie Spinach and Feta Muffins are a fantastic way to incorporate more greens into your diet without sacrificing flavor. Whether you enjoy them fresh out of the oven or save them for a quick snack later, these muffins are versatile, nutritious, and oh-so-delicious. With just a few simple ingredients and steps, you can create a wholesome treat that everyone will love. So go ahead, give this recipe a try, and indulge in the goodness of spinach and feta muffins today!