These Spinach and Cheese Muffins are a savory treat perfect for breakfast, brunch, or a snack. With the richness of cottage cheese and Gruyère combined with fresh spinach, they’re a healthy and flavorful alternative to traditional sweet muffins. The cornstarch adds a light, fluffy texture, making them the ideal handheld meal. These muffins are simple to make, packed with protein and vitamins, and guaranteed to satisfy your savory cravings.
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
6 large Eggs
1¼ cups (4% milkfat) Cottage cheese
1¼ cups Shredded Gruyère cheese
2 tablespoons Cornstarch
2 cups Fresh spinach, chopped
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1/4 teaspoon Garlic powder (optional)
1/4 teaspoon Onion powder (optional)
1 tablespoon Olive oil or butter (for greasing muffin tin)
Directions:
Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or butter, or line with paper liners.
Prepare the spinach: Wash and chop the spinach. In a pan, sauté it in a little olive oil for about 2-3 minutes, until wilted. Set aside to cool.
Make the muffin batter: In a large bowl, whisk together the eggs, cottage cheese, and shredded Gruyère cheese until well combined. Add the cornstarch, salt, pepper, garlic powder, and onion powder (if using). Mix until the batter is smooth and uniform.
Combine with spinach: Gently fold the sautéed spinach into the egg mixture, ensuring it’s evenly distributed.
Fill the muffin tin: Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins: Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving Suggestions:
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