Spinach, Cheddar and Basil Muffins
A delicious and easy spinach, cheddar and basil muffin – quick to make, freezes like a dream and is the perfect lunchbox filler.
Spinach, Cheddar and Basil Muffins A delicious and easy spinach, cheddar and basil muffin – quick to make, freezes like a dream and is the perfect lunchbox filler. |
| Servings | Prep Time |
| 12muffins | 10min |
| Cook Time |
| 35min |
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Ingredients
Dry Ingredients
- 1,5cups all purpose flour
- 2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- pinch chilli powderto season
- black pepperto season
Wet Ingredients
- 1 brown onionfinely chopped
- 1tablespoon coconut oilto fry onion
- 90gr buttermelted
- 1large eggwhisked
- 1 cup almond milkor normal milk
- 1cup cooked spinachchopped
- 2tablespoons fresh basilchopped fine
- 1cup mature cheddar cheesegrated
Instructions
- For the Dry Ingredients, use a medium-sized mixing bowl and combine the flour, baking powder, baking soda, salt, and seasoning. Set aside.
- For the Wet Ingredients, first off heat the coconut oil and fry your chopped onion until sweet and translucent. Set Aside.
- Next, in a large mixing bowl, combine the butter, egg, milk, spinach, basil and fried onion. Add the cheese and combine.
- Add the dry ingredients to the wet ingredients, and mix until JUST incorporated.
- In prepared muffin tins or liners, scoop the muffin batter in halfway through.
- Bake in a preheated oven at 180 degrees Celsius for 30 – 35 minutes. Leave to cool and freeze for up to 2 months. Easily thaw it in the microwave.