Spinach and Cheese Muffins

Inspired by Yuni, my sister A's friend, with her delicious Bolognese Muffin recipe, for two weeks I have been thinking of baking a different savory muffin. Finally, it hit my cooking mood in one Saturday morning when my niece P stayed over. Quickly checked the fridge on what were laying there, my eyes were set on a bunch of spinach and a piece of gruyere cheese. That would be our breakfast. Spinach and Gruyere Cheese Muffins.

You can substitute the spinach with other leafy vegetable and substitute the gruyere with other type of cheese of your choice. My sister A (P's mother) likes it better with cheddar cheese.

Spinach and Cheese Muffins

Make 12 muffins

1 1/4 cups of all purpose flour

1 tbsp of sugar

2 tsp of salt

2 tsp of baking powder

1 tsp of chili powder

2 eggs, lightly beaten

3/4 cup of heavy cream/milk (or 3 tbsp of milk powder + 1/2 cup of water)

1/4 cup of extra virgin olive oil

1/2 cup of water

50 grams of gruyere cheese, cut in small cubes and grate some to sprinkle on top of the muffins

2 cups of spinach, already roughly cut

Preheat your oven to 180 Celsius degree, and lightly butter/oil your 12-muffin tray.

Mix all the dry ingredients in a big bowl (flour, sugar, salt, baking powder, and chili powder). Add the cheese and chopped spinach in, and mix well.

In a separate bowl, mix all the liquid ingredients (eggs, olive oil, water, heavy cream/milk).

Add the liquid to the mixed dry ingredients, incorporate well.

Divided into 12 for your 12-muffin tray, and bake in the oven for 20-25 minutes.