Spinach, scallions, cheddar and pepper Jack breakfast muffins
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Spinach, scallions, cheddar and pepper Jack breakfast muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 medium muffins
Author CASA Veneracion

Ingredients

  • 1/2 cup butter
  • 3/4 cup spinach finely chopped blanched and squeezed
  • 3/4 cup finely sliced scallions
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons sugar
  • 125 grams sharp cheddar cut into 1/4-inch cubes
  • 125 grams Pepper Jack cut into 1/4-inch cubes
  • 1 cup full-cream milk
  • 2 large eggs

Instructions

  • Preheat the oven to 350F.
  • Line a 12-hole muffin pan with paper cups.
  • Melt the butter in a frying pan. Add the scallions and spinach. Cook, stirring, for about a minute. Cool.
  • In a large mixing bowl, whisk together the two flours, baking powder, salt, baking soda and sugar. Throw in the cubed cheeses and toss to coat each piece with flour.
  • In another mixing bowl, lightly beat the eggs and milk.
  • Take cooled spinach mixture and stir into the flour mixture. Make sure to scrape all the butter from the pan and into the flour.
  • Pour the milk-egg mixture into the flour mixture and mix just until the dry ingredients are moistened, about 12 turns. Overmixing muffin batter results in tough muffins.
  • Using an ice cream scoop, fill the muffin holes with the batter, about 3/4 full.
  • Bake at 350F for 25 to 30 minutes or until a skewer inserted at the center of the muffin comes out clean.
  • Cool the muffins in the pan for five minutes. Transfer to a rack.
  • These muffins are best served while warm and the cheeses are still soft.