St Patricks Day Spinach Muffins (Printable)
Fluffy muffins packed with fresh spinach and cheese, ideal for a nutritious St Patricks Day snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup milk
08 - 1/3 cup olive oil
09 - 1 teaspoon Dijon mustard
→ Add-ins
10 - 2 cups fresh spinach, tightly packed
11 - 1 cup shredded cheddar cheese
12 - 1/4 cup grated Parmesan cheese
13 - 2 green onions, finely sliced
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until well blended.
03 - Combine eggs, milk, olive oil, Dijon mustard, and fresh spinach in a blender or food processor. Blend until spinach is finely pureed and mixture turns bright green.
04 - Pour the green wet mixture into the dry ingredients. Add cheddar, Parmesan, and green onions. Stir gently until just combined—do not overmix.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They make vegetables feel like a treat instead of an obligation
- The blender method means absolutely no chopping required
02 -
- Overmixing is the enemy of tender muffins so stop as soon as the flour disappears
- The spinach puree looks shocking before baking but the color mellows beautifully in the oven
03 -
- Use baby spinach for the mildest flavor and smoothest texture
- Room temperature ingredients blend more easily creating a more uniform batter