Spinach And Feta Muffins

TOP Reviews:

These are delicious. I made them ahead for a dinner party by put them into small muffin tins and freezing before baking. after they were frozen I popped them out and put them into freezer bags. When I was ready to use them I took out the amount i needed put them into the greased muffin tins, let them thaw and then bake as directed.

yummy muffins indeed!! i also added mrs dash spicy blend and i didnt have enough feta so i also made up the difference with cheddar..mady about 18 muffins..and i also sprayed the muffin papercups with butter spray…didnt stick at all! will def make again!

These are very tasty made as posted, which is what I did. I always try to make the recipe as posted first. I think in the future I’d add the garlic. I used the paper cups, and sprayed them with no-stick spray to try and keep them from sticking. They still seemed to stick. I’ll make these again, because the flavor is so great and they are so versatile….can use for breakfast, lunch or dinner! I used fresh spinach, so added the time to cook, drain and chop it. My muffins were large, so I ended up adding another 10 to 15 minutes of cooking time.

This recipe was simple, easy to make, and is uses ingredients I usually have on hand. I added minced garlic, and used freshly cooked spinach instead of frozen. The muffins were tasty, and I’m looking forward to making them again!

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These are wonderful.. I made as directed except for adding a few sun dried tomatoes to the mix, I also used a basil feta and a little garlic and boy were they packed with flavour.. I did not bother with paper cups as I have a texas muffin pan, not my words it is what it is called 🙂 It just means really big muffins, so cups are to small for the tin.. I love the classic spinach feta combo and these were great Lalaloua and will look forward to eating them all week.

WOW! These were fabulous! 🙂 If you’re a lover of that classic combination of spinach and feta (I used low fat feta), this is an absolute gem of a recipe and SO easy to make. I didn’t bother with paper cups which I never use anyway. My only additions were some minced garlic (just couldn’t resist adding that!), about 1/4 teaspoon of cumin and some freshly ground black pepper. Now that I’ve discovered this recipe, I’ll be making these a lot, to enjoy with soups, as a mid-morning snack at work -and very definitely for an easy and yummy breakfast-on-the-run!

INGREDIENTS

½ pound frozen spinach, thawed and drained
1 (8 oz) package feta cheese, crumbled or cubed
2 eggs, beaten

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