Spinach and Parmesan Cheese Muffins

Spinach and Parmesan Cheese Muffins

These fluffy muffins are filled with spinach. This handy recipe takes only 30 minutes.

Ingredients: Makes about 9 to 10 cupcakes

■ Cake flour
120 g
■ Baking powder
1/2 tablespoon
■ Granulated sugar
1/2 teaspoon
■ Salt
1/4 teaspoon
Parmesan cheese
30 to 40 g
Spinach (parboiled)
50 g
120 ml
Vegetable oil
40 ml


1. Chop the parboiled spinach into 1 cm lengths, then thoroughly drain excess water. Preheat the oven to 190℃/375°F. Thinly coat the insides of the muffin tin with oil.
2. Sift together the ■ ingredients and grate the Parmesan cheese. Put the ■ ingredients, 2/3 of the cheese, and spinach into a bowl and mix well.
3. In a separate bowl, beat the egg, and mix in the milk and oil. Using a large spoon, briskly fold in the dry ingredients until incorporated. Do not over mix!
4. Fill each mold halfway with batter, then evenly sprinkle the remaining 1/3 of cheese. Bake in preheated oven for about 15 to 20 minutes until golden brown.
5. If you are using frozen chopped spinach, use 70 g without thawing.
6. Please also see my recipe for walnuts and brie cheese muffins (Recipe ID: 2175316).

Story Behind this Recipe

My daughter baked these tasty muffins using a recipe from a cookbook she gave me. They were tasty, so I simplified the procedure.