Perfect make ahead savory muffins filled with vegetables and cheese. This would make a great snack or pack for lunch treat everyone will fight over.
- Cook Time
- Prep Time
- 12-14 ServingsServings
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- Salt & pepper to taste
- 2 eggs
- 2 Tbsp Dijon mustard
- 1/3 cup oil
- 1 1/4 cups buttermilk
- 1 cup Sincerely, Brigitte Parsley chive cheese grated
- 1 cup fresh chopped spinach
Preheat the oven to 375°F.
Lightly grease a muffin dish, or place cupcake cases in a cupcake dish.
Combine the flour, baking powder, baking soda, salt & pepper, grated SB parsley chive cheese and chopped spinach in a large bowl.
In a separate bowl, combine the buttermilk, mustard with the oil and the eggs, and beat lightly.
Add the wet ingredients to the dry, and fold in until just combined.
Distribute the mixture evenly between the cupcake cases
Bake for 30 minutes, or until the muffins are golden brown on top.
After allowing to cool for a few minutes, transfer to a wire rack to cool completely.
Another great variation can be substituting spinach with sauté kale.