Spinach muffins
Spinach and sun-dried tomatoes add flavor and color to these savory muffins. One batch of dough makes two large muffins for six.
Ingredients · Servings 6 12 pcs
- ½ cup (100 g) spinach leaves (frozen)
- 1 dl sun-dried tomatoes
- 4 dl wheat flour
- 1½ tsp baking powder
- ½ teaspoon salt
- 3 eggs
- 1 jar (200 g) crème fraîche
- 12 American muffin tins
Method · 20 min
- Preheat the oven to 200 degrees. Place the muffin cups on a baking sheet or muffin tray. Lightly grease the cups with oil if desired.
- Thaw the spinach and squeeze out the excess liquid. Chop the sun-dried tomatoes.
- Mix the dry ingredients together in a large bowl.
- Break the eggs into another bowl and stir in the crème fraîche. Fold the egg mixture, spinach and tomatoes into the flour mixture.
- Divide the batter into muffin tins and bake for 11–12 minutes.
As a snack, as an evening snack, as a coffee starter, as part of party dishes, for a picnic... Savory muffins are endlessly versatile and adaptable baked goods.
This time the muffins are filled with spinach and sun-dried tomatoes. Both frozen spinach and fresh spinach can be used in the recipe. It is important to drain all excess water as thoroughly as possible. Finely chop the sun-dried tomatoes. You can also leave them whole if you prefer.
The muffin batter is made by mixing and thickening with a jar of crème fraîche. The batter makes 12 large muffins. If you want tall muffins, bake them in a greased muffin pan.
