Cheese & Spinach Muffins

My dear readers are constantly berating me for posting too many sweet, calorie-laden recipes! 😉
After multiple requests for a recipe that doesn’t threaten to expand the waistline, I thought I’d share these cheese & spinach muffins. Don’t be scared away by the fact that the ingredients list contains butter, cheese, and milk – if you’re calorie-conscious, these can easily be substituted for more healthy options.
So I hope you enjoy these muffins – which are absolutely delicious toasted and buttered (er, I suppose a vegetable oil spread would suffice) – perfect for breakfast and between-meal snacking!
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30 g butter
1/2 red onion, finely chopped
360 g flour
½ tsp baking powder
1 tsp paprika
250 g (or more) grated cheddar cheese
220 ml milk
1 egg
80 g baby spinach leaves, ripped into pieces
salt to taste – especially necessary if the cheese
you’re using isn’t very salty
Preheat the oven to 170ºC
Melt the butter and fry the onion until cooked
Put the flour, paprika, baking powder and cheese in a bowl
In a separate bowl, mix the egg and milk together
Pour the milk mixture into the flour mixture 
and beat till well mixed – I used a blender 
Stir in onion and spinach
Spoon into muffin cases till 2/3 full
Bake for 30 minutes or till deep golden
A few of you have asked how I stay slim while indulging in these fattening treats. While I enjoy baking, I find the most pleasurable aspect is sharing these goodies with others! So I indulge in small quantities. Combined with regular exercise (and good genes) I’m able to keep the weight off. I hope that answers your question(s)!* This was adapted from a Hummingbird Bakery recipe

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