These savory muffins are a delightful combination of spinach and cheese, perfect for brunch or a snack.
Preheat your oven to 180°C and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
Thaw the frozen spinach and squeeze out any excess water.
Ensure the spinach is as dry as possible to avoid a soggy batter.
In a large bowl, mix the flour, baking powder, and salt.
Sifting the dry ingredients together ensures a smooth batter.
In another bowl, whisk together the eggs, olive oil, and milk until well combined.
Room temperature eggs mix more easily with other ingredients.
Add the spinach to the wet mixture and stir until evenly distributed.
Chop the spinach finely if using fresh leaves for better distribution.
Combine the wet and dry mixtures, stirring just until incorporated. Do not overmix.
Overmixing can lead to dense muffins.
Gently fold in the crumbled cheese.
Reserve a few cheese crumbles to sprinkle on top for a decorative touch.
Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool slightly before serving.
Serve warm for the best flavor and texture.
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