Cheese and Spinach Muffins . Muffins became popular in the 19th and 20th centuries as a quick alternative to traditional bread. Originally a savory muffin, it evolved over time to incorporate cheese as a filling or main flavoring, making it a relatively modern recipe compared to traditional pastries. Watch this video from Sayidaty Kitchen and discover how to make the most delicious and healthy breakfast for children, our way.
Cooking time
60 minutes
Enough for
5 people
Ingredients for cheese and spinach muffins
- Dough mixture:
Yogurt: one cup
Milk: a cup
Eggs: 2
Olive oil: half a cup
Honey: one tablespoon
Salt: one teaspoon
Black pepper: half a teaspoon
Flour: 1 1/2 cups (whole wheat)
Flour: 2 1/2 cups (white)
Baking powder: one tablespoon
Baking soda: 1/4 teaspoon
Halloumi cheese: three-quarters of a cup (grated)
Paprika: one teaspoon
Spinach filling:
Spinach: 700g (chopped)
Onion: 1 (finely chopped)
Olive oil: 1/4 cup
Sumac: one tablespoon
Lemon juice: 1/4 cup
Walnuts: Half a cup (crushed)
Red pepper paste: one tablespoon
Pomegranate: Half a cup (seeds)
Salt: one teaspoon
Black pepper: one teaspoon
Mozzarella cheese: 1 cup (cubed)
-Sesame seeds: as desired (for decoration)
- Black cumin seeds: as desired (for decoration)
How to Make Cheese and Spinach Muffins (Video Recipe)
For the filling: Combine the filling ingredients (spinach, onion, olive oil, pomegranate seeds, walnuts, salt, sumac, black pepper, and red pepper paste) and refrigerate until ready to use. Squeeze the mixture well through a sieve before using.
For the batter: Using an electric mixer, combine the eggs, baking powder, baking soda, yogurt, milk, salt, paprika, and honey until smooth.
Add the flour and gently fold it in until just combined, without overmixing.
Fold in the grated halloumi cheese and olive oil. The batter should have the consistency of cake batter, not too thick.
Grease the muffin tins with olive oil. Pour half of the batter into each tin, then add the filling and a cube of mozzarella cheese. Cover with the remaining batter, filling the tin to the top.
Garnish with sesame seeds and nigella seeds. Bake at 200°C for 20 minutes, or until the muffins are golden brown.
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