Looking for a healthy and delicious breakfast option that's easy to make and packed with nutrients? Look no further than these spinach muffins!
With fresh spinach, creamy Mozzarella cheese, and fluffy eggs, these savory muffins are the perfect way to start your day. Simple ingredients like bruismeel, volmelk, en ekstra olyfolie is vinnig en maklik om op te slaan vir 'n weeksdag ontbyt of brunch.
How to Make Spinach Muffins
nota: Die volledige instruksies word in die resepkaart hieronder verskaf.
Voorverhit die oond tot 350ºF en smeer a (24)Muffin Baking pan blik met kooksproei. Verhit die ekstra suiwer olyfolie in 'n medium kleefvrye pan oor medium hitte en kook uie tot sag, 5 tot 7 minute. Voeg spinasie by en kook tot verlep, nog 2 minute. Klits eiers, melk en gemaalde swartpeper in 'n groot bak. Roer gaar groentemengsel, groen uie en mozzarellakaas by.
Vou die gesifte self-rys meel in tot net gemeng, en die mozzarella kaas. Pour mixture into prepared muffin tin. Bake the Spinach and egg muffins until cooked through and golden, 25 to 30 minutes. Let cool, then store in the fridge in an airtight container until ready to eat. Geniet !!!
Verwante resepte:
Resep
Easy Spinach and Eggs Muffins
Gereedskap
Bestanddele
- 400 g (4 koppies) selfrysende meel, gesif
- 500 ml (2 koppies) volmelk, kamertemperatuur
- 4 eiers , kamertemperatuur
- 250 g Mozzarellakaas , gekerf
- 1 ui , gekap
- 3 eetlepels ekstra olyfolie
- 1 bos groen uie , fyngekap
- 340 g vars spinasie
- ½ teelepel gemaalde swartpeper , om te proe
- ¼ teelepel Kosher sout , om te proe
instruksies
- Preheat the oven to 350ºF and grease a (24)Muffin Baking pan tin with cooking spray. Heat the extra virgin olive oil in a medium nonstick skillet over medium heat, and cook onions until tender, 5 to 7 minutes. Add spinach and cook until wilted, 2 minutes more.
- In a large bowl, whisk eggs, milk, and ground black pepper. Stir in cooked vegetable mixture, green onions, and mozzarella cheese. Fold in the sifted self-raising flour until just combined, and mozzarella cheese. Pour mixture into prepared muffin tin.
- Bake the Spinach and Eggs Muffins until cooked through and golden, 25 to 30 minutes. Let cool, then store in the fridge in an airtight container until ready to eat. Enjoy!!!
Notes
- Om te stoor: Spinach muffins, allow them to cool to room temperature, then transfer them to a container and frigate for up to 4 days. You can also freeze the muffins for up to 3 months. To do this, wrap them in plastic wrap and then place them in a freezer-safe container or freezer bag.
- Om te verhit: Remove The muffins from the fridge and allow them to come to room temperature. To reheat in the microwave, microwave on high for 30-60 seconds or until heated. To reheat in the oven, preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and bake for 5-10 minutes or until heated through. Reheating times may vary depending on the size of the muffins and your microwave or oven, so adjust as needed.
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