Spinach and cheese muffins
Directions
- 1Remove the spinach and cheese muffins from the muffin tray and transfer to a cooling rack.
- 2Place the spinach and cheese muffin back into the muffin tray.
- 3Break the spinach and cheese muffin in half.
- 4Display the ingredients for the spinach and cheese muffins, including flour, baking powder, baking soda, salt, cheeses, olive oil, Greek yogurt or labneh, fresh milk, fresh baby spinach, zaatar, and mint.
- 5Whisk the dry ingredients: flour, baking powder, baking soda, and salt.
- 6Add grated cheese to the dry ingredients and mix.
- 7In a separate bowl, add olive oil, milk, and yogurt.
- 8Whisk the wet ingredients together.
- 9Add chopped spinach and fresh zaatar to the wet ingredients and mix.
- 10Combine the wet and dry mixtures.
- 11Fill the muffin cups with the mixture.
- 12Sprinkle sesame seeds on top of the muffins.
- 13Bake the muffins until golden brown.
- 14Serve the spinach and cheese muffins with labneh, mint tea, and fresh garden salad.
Ingredients
- 250 grams flour
- 1 tablespoon honey
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 100 ml olive oil
- 125 grams Greek yogurt or labneh
- 180 ml fresh milk
- 100 grams halloumi cheese grated
- 50 grams mozzarella cheese
- 300 grams fresh baby spinach
- Fresh zaatar
- mint
Equipment
muffin traybowlwhisk
Tips
- Bake in advance and reheat in the oven right before eating.
- Serve with a side of labneh, mint tea and fresh salad.
- Preheat the oven to 180°C.
- Mix well and set aside.
- Add the wet mixture to the dry one and fold gently.
- Divide the batter in the muffin pan and bake for 20-25 minutes until golden brown.
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