For the Home Baker’s Challenge, Shama Nagarajan of Shama’s Easy To Cook Recipes suggested a savoury muffins recipe with spinach and cheddar cheese. At first I thought of skipping this recipe but after seeing the results got by fellow Home Bakers, I badly wanted to try it.
Again this was a recipe which used eggs and I substituted eggs to get an egg free muffin. It turned out very nice. The top was so crispy and the inside was so soft and fluffy. It is better to serve it hot from oven because when cool, the crispy crust is no longer there. It becomes soft.
So if you are serving leftover muffins, it is better to reheat them in Microwave before serving. I had some green chutney in the fridge. I applied it as frosting for the muffin and the combination was fabulous. If you like savoury bakes, do not forget to try this…
Makes 15 muffins:
Ingredients:
Butter-6 tbs
Milk-1 cup
Curd-1/4 cup
Flour/ Maida-1 1/2 cups
Baking Powder-2 tsp
Baking Soda-1/2 tsp
Salt-1/2 tsp
Spinach-1 cup
Cheddar Cheese-1 cup (grated)
Procedure:
Preheat oven to 175C.
Place muffin cups inside the muffin tray and keep it ready.
Heat together milk and butter. Remove from flame and allow the butter to melt.
When the mixture is cool, add curd and whisk.
In another bowl, mix together flour, salt, baking powder and baking soda.
Add chopped spinach to the butter mixture and mix.
Add cheese to the butter mixture and mix.
Finally add the flour and gently mix to incorporate.
Drop the batter into the prepared cups.
Bake for 35 minutes. The top should be golden in colour.
Remove from oven, remove the cups from the tray and serve hot.
Eggless Spinach Cheddar Muffins Recipe
Ingredients
Ingredients
- Butter-6 tbs
- Milk-1 cup
- Curd-1/4 cup
- Flour/ Maida-1 1/2 cups
- Baking Powder-2 tsp
- Baking Soda-1/2 tsp
- Salt-1/2 tsp
- Spinach-1 cup
- cup Cheddar Cheese-1 grated
Instructions
Procedure
- Preheat oven to 175C.
- Place muffin cups inside the muffin tray and keep it ready.
- Heat together milk and butter. Remove from flame and allow the butter to melt.
- When the mixture is cool, add curd and whisk.
- In another bowl, mix together flour, salt, baking powder and baking soda.
- Add chopped spinach to the butter mixture and mix.
- Add cheese to the butter mixture and mix.
- Finally add the flour and gently mix to incorporate.
- Drop the batter into the prepared cups.
- Bake for 35 minutes. The top should be golden in colour.
- Remove from oven, remove the cups from the tray and serve hot.
Very yummy and a interesting recipe.
muffins look delicious and healthy too 🙂
delicious muffins, looks so yummy.
am drooling here!! very nicely done Gayathri!!
Sowmya
Makes me hungry, delicious muffins.
The last click looks really good Gayathri…its come out really nice
good one! nice clicks as usual!
Looks yum. Great clicks Gayatri
Very tempting! Will it last for 3-4 days without going bad?
No, if you want, cover with cling and refrigerate and reheat it when serving..
Hi Gayatri, tried this recipe. Taste was very good. But I couldn’t remove the muffin from the paper cups as it was little sticky. But it has been baked till golden color and tooth pick when inserted came clean too.can you help me as to where I went wrong. Thanks.
It may be due to the quality of the liners. Some liners make it difficult to remove the muffins.
Can the dough be prepared in the night and baked next day morning? If yes what to follow? As am going to leave it for the girls of 15 yrs to bake after a sleepover..
It is better to mix the batter fresh. You can mix the dry ingredients separate and wet ingredients measured up. And make the batter at the time. As it has baking soda, an overnight rest would make it loose its power..
Do these freeze well?
Yes, wrap it in cling film and place it in an airtight box and then freeze.
I just made these, and they’re yummy! I added some crushed chilies and some extra sea salt. They’re the perfect snack, and I can even call them healthy, since they have spinach! Thanks for this great recipe!
That is so wonderful. Thanks for sharing!
Very Nice Recipe. You explained it so well. I tried this and it came out so well. I found this this muffin mold that’s super awesome to use.
Made these today without the spinach… they taste awesome and are very light..thanks Gayathri for this savory recipe..
That is wonderful Rupa. Thanks for sharing your experience.