25 September 2012 § 1 Comment
Sometimes I need a little bit of variety in my life. I pretty consistently will eat a bagel for breakfast and will have some French bread with my Caprese salad. I’m trying to switch that up this week by making these delicious parmesan and spinach muffins. They’re serious delicious and there’s nothing wrong with a little savoury food in the morning (I have been known to eat all manner of leftovers for breakfast, after all).
So let’s get started by chopping up some red onion!
Then we’re going to fry it in butter. Trust me, it’s essential. The flavours are going to be way more rockin’ than oil. Set them aside when they’re soft, brown, and delicious smelling.
Grate some parmesan! Don’t skimp on the cheese. Cheese is love.
Mix together our flour, baking powder, cheese, salt, and cayenne pepper. This makes them a little bit spicy.
Add the milk and egg to this. Mix it together in a mixer or with an electric hand whisk. It’s going to be very thick and sticky, almost like cookie dough. Don’t worry!
Stir in (with a spoon or spatula) the cooked onions and spinach.
Dollop them into your muffin pan and they’re ready to bake! You’ll probably need two spoons for this.
In about 23 minutes they’ll be ready for eating! Enjoy!
Parmesan and Spinach Muffins (adapted from the Hummingbird Bakery Cookbook)
makes about 18 muffins
You will need:
1 nob of butter
1/2 small red onion, finely chopped
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cayenne pepper
2 cups grated parmesan
1 cup + 2 Tablespoons semi-skimmed (2%) milk
A heaping 1/2 cup of baby spinach
Muffin pan lined with cases
Let’s turn that oven on first! If you’re in America, it’ll be 325 F and if you’re anywhere else, it’s 160 C.
Get a frying pan hot (but not too hot!) and melt the butter. Fry the onion until it’s cooked. It’ll be fragrant, soft, and golden brown. When it’s done, set it aside.
In a large bowl, put in the flour, baking powder, salt, cayenne pepper and parmesan. Mix them up. In another bowl, whisk together the milk and egg. Then pour the liquids into the flour mixture. Use a mixer or electric hand whisk to combine them. The batter is going to be very sticky and thick. Then stir in both the onions and spinach until your batter has an even amount of both.
Spoon the batter (you’ll probably need 2 spoons!) into the muffin tin. Make sure each case has an even amount in it so your muffins cook evenly. Bake in the preheated oven for about 23 minutes. The tops will be golden brown and you will be able to stick a skewer into them and have it come out clean. Let them cool for a few minutes in the pan before letting them finish cooling on a wire rack.
Enjoy slathered in butter and share with many!