I mentioned the other day that I’ve been under the weather. Well, unfortunately, I shared my cold with my husband. So, he’s not feeling the best either. At least he doesn’t seem to have gotten it as bad as I did.
Which means that he’s craving comfort foods. He requested soup this week for dinner. I went through my Pinterest Soups Board and gave him some choices, and he requested my Red Pepper Corn Soup with Gnocchi. I always make bread to go with soup. But, since I’m feeling a little better I thought I’d try something new. That’s where these yummy Savory Spinach & Parmesan Muffins from Fork & Forage come in! (Unfortunately, her website is down now, but she remains a friend of mine.)
These are a great little bread to go with soup, and they’re filled with veggies and yumminess! I baked up a batch and was very impressed. We ate them with the soup and we both thought they were great. With the leftover muffins, I’ve been eating them at lunch with a salad. They’re like a little portable meal in a muffin!
The only changes I made to her recipe were as follows:
- I used 1/2 cup of chopped jarred roasted red peppers instead of the tomatoes and olives. (Dan doesn’t care for tomatoes, and I’ve found that red peppers are usually a great substitution.)
- I used mozzarella in place of feta (I was too lazy to buy any feta and had string cheese sticks in the fridge that I chopped into small pieces.)
Oh, and as you can see I used cupcake liners (er, or is that a muffin liner?) for my muffins. My muffin tins are old and everything sticks to them, so I always use a liner. Besides, it looks fun and festive, don’t ya think? Always grease or spray the inside of the liners with butter or oil just like you would the pan, to keep the muffins from sticking to the liners.
Want to make these tasty little portable veggie filled Savory Spinach & Parmesan Muffins for yourself? Thanks, Linda for providing me with the recipe! I really appreciate it! She gave me permission to share her recipe as her website is down now, and I decided to leave it as she had it. I left my changes above, so you can make these tasty muffins either way!
- 2 cups all purpose flour
- pinch of salt
- 2 teaspoons baking powder
- ½ cup vegetarian Parmesan, shredded or grated (plus extra for sprinkling on top)
- ½ tablespoon Italian seasoning (or your favorite herb blend)
- 2 eggs
- 1 cup milk
- ¼ cup olive oil
- 3.5 oz fresh spinach, chopped
- 1 cup grape or cherry tomatoes, sliced in half
- 2.25 oz black olives, sliced
- ½ teaspoon hot pepper sauce
- black pepper, to taste
- 3.5 oz Feta cheese crumbles
- Preheat oven to 350F / 180C / Gas Mark 4.
- Liberally grease muffin pan with oil or butter.
- In a large bowl, add and mix together the dry ingredients - flour, salt, baking powder, Parmesan, and Italian seasoning.
- In a separate medium bowl, beaten eggs, milk and olive oil and then whisk until thoroughly combined. Add the spinach, tomatoes, olives, hot pepper sauce and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
- Spoon the batter evenly into the greased muffin pan compartments. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.
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