Spinach and Cheddar Egg-Free Muffins Recipe

For the Home Baker’s Challenge, Shama Nagarajan of Shama’s Easy To Cook Recipes suggested a savory muffin recipe featuring spinach and cheddar. I almost skipped it, but after seeing the delicious results from fellow Home Bakers I had to try it myself.

I adapted the original recipe to make egg-free muffins. The outcome was excellent: a crisp, golden top and a soft, fluffy interior. These muffins are best served hot from the oven when the crust is still crisp; once they cool the crust softens.

Butter – 6 tbsp

Milk – 1 cup

Curd (yogurt) – 1/4 cup

All-purpose flour (maida) – 1 1/2 cups

Baking powder – 2 tsp

Baking soda – 1/2 tsp

Salt – 1/2 tsp

Spinach (chopped) – 1 cup

Cheddar cheese (grated) – 1 cup

1. Preheat the oven to 175°C (350°F).

2. Line a muffin tray with paper cups or prepare a greased muffin tin.

3. Warm the milk and butter together just until the butter melts. Remove from heat and let the mixture cool slightly.

4. When the milk-butter mixture has cooled, whisk in the curd until smooth.

5. In a separate bowl, combine the flour, salt, baking powder, and baking soda.

6. Stir the chopped spinach into the milk-butter-curd mixture.

7. Add the grated cheddar to the wet mixture and mix gently.

8. Fold in the dry ingredients and mix gently until just combined. Do not overmix; small lumps are fine.

9. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

10. Bake for about 35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

11. Remove from the oven, allow the muffins to cool slightly, then remove them from the tin and serve warm.