Monday, August 29, 2011

Cheesy Muffins

I've been wanting to make muffins for awhile, but didn't know what kind. Usually I stick to blueberry or some type of banana nut muffin. I wanted something savory instead of sweet. So after rifling through my cookbooks and recipe's, I found the perfect muffin to make from The Hummingbird Bakery Cookbook. I chose the Spinach and Cheddar muffins, but made a few changes to the recipe.

I know what your thinking, gross. At first I had no idea what these would taste like. Also I added kale with the spinach. Once these puppies came out of the oven, I spread some butter on the top and took a bite. Amazing, these were so good. They remind me of cheddar cheese biscuits. These muffins were a great breakfast treat as well as a great side to a bowl of soup. 

If you want to take a chance and make these here's the recipe:

Spinach, Kale and Cheese Muffins

2 tablespoons butter
1/2 small red onion, finely chopped
2 3/4 cups all-purpose flour
1 teaspoon cayenne pepper
1/4 teaspoon sea salt
2 cups grated cheddar cheese
1 cup whole milk
1 egg
2 oz. baby spinach leaves
2 oz. kale leaves

I like to use a sharp or even extra sharp cheddar for the cheese, but use whatever you like. Also based on the saltiness of the cheese, the amount of salt may have to change. So don't be afraid to taste before your bake. With the kale and spinach, I like to chop them up so that they are small pieces instead of a huge strand. This makes the mixing as well as the wilting go easier.

Preheat oven to 325 F

Melt the butter om a saucepan over medium heat, then fry the onion until cooked. Add the kale and spinach until wilted. Set aside.

Put the flour, baking powder, cayenne, salt, and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat.

Stir in the onion and greens mixture until evenly dispersed. The mixture will be a wet mixture but don't worry that's what it's supposed to be like.

Spoon the batter into the paper cases and bake in the oven for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before eating.


  1. OMG!! delicious!! what a post. I'm following

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  2. this looks delicious, and with the berries on the side it looks healthy too yummm :D

  3. Looks sooo yummy!


    Love from Germany, cloudy x

  4. This looks so yummy that you actually made me hungry. I am not very good baking but I've tried some recipes from fellow bloggers and the final product is not that bad :)
    Will try this and let you know.

  5. omg, this looks SO incredible. Thanks for sharing, I'm definitely gonna try the recipe out! =D