Scrumptious and Savory Low-Calorie Spinach and Feta Muffins
These Spinach and Feta Muffins are a guilt-free delight! Packed with flavor, they're perfect for breakfast, snacks, or a light dinner.
Servings: 12 servings
Ingredients
- 1.5 cups white whole-wheat flour great source of fiber
- 2 teaspoons baking powder helps muffins rise
- 0.5 teaspoon baking soda works with baking powder
- 0.25 teaspoon paprika adds warmth
- 0.25 teaspoon sea salt enhances flavors
- 0.25 teaspoon black pepper complements spinach and feta
- 1 cup milk 1% or 2%
- 0.25 cup coconut oil or butter
- 1 large egg beaten
- 1 lemon zested for flavor
- 1 cup baby spinach chopped
- 1 cup low-fat feta cheese crumbled
- 1 tablespoon chives finely chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Grease your muffin tin with coconut oil or butter, or use paper liners.
- Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, paprika, sea salt, and black pepper.
- Step 4: In another bowl, mix the milk, melted coconut oil (or butter), beaten egg, and lemon zest.
- Step 5: Pour the wet mixture into the dry ingredients and stir gently.
- Step 6: Fold in the spinach, feta, and chives gently with a spatula.
- Step 7: Fill each muffin cup about ¾ full with batter.
- Step 8: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Step 9: Cool in the tin for a few minutes, then transfer to a wire rack.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Notes
- Store muffins in an airtight container for up to three days.
- These muffins can be refrigerated for a week or frozen for three months.
- Rewarm in the microwave or in a preheated oven for best results.