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Savory Muffins with Spinach, Feta, and Sun-Dried Tomatoes - photo 1
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Savory Muffins with Spinach, Feta, and Sun-Dried Tomatoes

Pikantne Takeaway Dishes Snacks Breakfasts 60 min Easy 4 wyświetleń ~22.79 PLN - (0)
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Description

The perfect combination of fluffy dough with bold additions that transforms an ordinary muffin into a wholesome, savory snack. These muffins are an excellent idea for a work lunch, a nutritious second breakfast for a child at school, or an elegant snack for a picnic. Their secret lies in the balance of flavors: salty, creamy feta pairs perfectly with slightly earthy spinach and sweet-and-sour sun-dried tomatoes, which add depth to the overall taste. The muffins are incredibly moist and aromatic thanks to the addition of sautéed onion and garlic. Visually, they look extremely appetizing – a golden top adorned with crunchy pumpkin seeds hides a colorful interior with green specks of spinach and red accents from the tomatoes. They are easy to prepare and taste great both warm, straight from the oven, and cold, making them an ideal takeout dish.

Składniki (14)

Servings:
6
  • Wheat flour type 500 300 g
  • Eggs 2 szt.
  • 2% Milk 200 ml
  • Rapeseed oil 100 g
  • Fresh spinach 150 g
  • Feta cheese 150 g
  • Sun-dried tomatoes in oil 100 g
  • Onion 0.7 szt.
  • Garlic 2 ząbki
  • Baking powder 10 g
  • Baking soda 3 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
💰 Szacowany koszt dania: ~22.79 PLN (3.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Preheat the oven to 180°C with the top and bottom heating function (without convection). Prepare a standard muffin tin for 12 muffins. Line each cup in the tin with a paper liner. If you don't have liners, you can grease each cup with a bit of butter and dust with flour to prevent the muffins from sticking.

Preheating the oven is key for even baking. Cupcake liners make it much easier to remove the muffins and keep the pan clean. It's the perfect solution for takeout dishes.

Preparation of ingredients

2

Peel the onion and chop it into very small cubes (about 0.5 cm). Peel the garlic and press it through a garlic press or chop it very finely. Remove the sun-dried tomatoes from the brine, drain well on a paper towel, and cut them into small strips. Take the feta cheese out of the brine, dry it, and crumble it with your fingers into smaller pieces or cut it into cubes with a side of about 1 cm.

Ingredients: Onion, Garlic, Sun-dried tomatoes in oil, Feta cheese
Use a sharp knife to cut the vegetables - this will make the job easier and prevent crushing. Properly draining the tomatoes is important to avoid adding excess moisture to the dough.
3

In a large skillet, heat one tablespoon of oil (from the total of 100 ml). Add the chopped onion and sauté over medium heat for about 4-5 minutes until it becomes translucent and soft. Add the minced garlic and sauté for another minute until it releases its aroma. Then add the washed and dried spinach (you can add it in batches). Stir until all the leaves 'wilt' and significantly reduce in volume. Remove the skillet from the heat, transfer the spinach to a sieve, and press out the excess water with a spoon. Set aside to cool.

Ingredients: Rapeseed oil, Onion, Garlic, Fresh spinach
This is a key step! Squeezing the water out of the spinach will prevent the muffins from becoming soggy and will ensure the batter has the right consistency. Do not skip this stage. It is best to use a non-stick pan.

Preparing the dough

4

In a large bowl, combine all the dry ingredients. Add the flour, baking powder, baking soda, salt, and freshly ground pepper. Use a whisk to thoroughly mix the ingredients and aerate them. This will make the muffins fluffier and ensure that the leavening agents are evenly distributed.

Ingredients: Wheat flour type 500, Baking powder, Baking soda, Salt, Pieprz czarny świeżo mielony
Thoroughly mixing the dry ingredients before adding the wet ones ensures that you won't have to mix the batter for too long at the end, which is key to soft muffins.
5

In a second, smaller bowl, combine the wet ingredients. Crack the eggs and lightly beat them with a fork or whisk. Then pour in the milk and the remaining canola oil. Whisk vigorously for about 30 seconds until the ingredients come together into a uniform, smooth emulsion.

Ingredients: Eggs, 2% Milk, Rapeseed oil
Use a medium-sized bowl with a spout if you have one - it will make pouring the wet ingredients into the dry ones easier later on. Make sure the eggs are well beaten so they distribute evenly in the batter.

Combining ingredients and baking

6

Pour the mixture of wet ingredients into the bowl with the dry ingredients. Stir everything with a wooden spoon or spatula just until the ingredients are combined. Do not mix for too long! The batter should have a lumpy consistency - this is normal and desired. Overmixing activates the gluten in the flour, which will make the muffins tough and chewy.

The most important rule when making muffins: mix briefly. A dozen strokes with a spoon should be enough. It's better to have small lumps of dry flour than to have the batter mixed until smooth.
7

Add the cooled spinach with onion, crumbled feta, and chopped sun-dried tomatoes to the batter. Using a spatula, gently mix the additions with the batter, making only a few movements to distribute them evenly while still avoiding excessive mixing.

Ingredients: Fresh spinach, Feta cheese, Sun-dried tomatoes in oil
Make sure the spinach is completely cool. Adding hot ingredients to the egg mixture could cause them to curdle. Gently mixing will prevent the feta pieces from breaking apart.
8

Using an ice cream scoop or two regular spoons, evenly divide the batter into 12 prepared molds. Fill each cupcake liner to about 3/4 of its height, leaving room for rising. If you are using the optional ingredient, sprinkle pumpkin seeds on top of each muffin.

Ingredients: Pumpkin seeds
An ice cream scoop is a great trick for evenly portioning batter without dirtying the edges of the pan. This way, all the muffins will be similar in size and will bake at the same time.
9

Place the muffin pan in the preheated oven. Bake for about 22-25 minutes. The muffins are ready when they have risen and their tops are appetizingly golden. To check if they are baked through, insert a wooden skewer into the center of one of them. If the skewer comes out dry (without raw batter), the muffins are ready.

Every oven bakes a little differently, so it's a good idea to start checking the muffins with a toothpick after 20 minutes. Be careful not to bake them too long, as they will become dry.
10

After baking, remove the pan from the oven and let it cool on a rack for about 5 minutes. After this time, carefully remove each muffin from the pan and transfer them directly to the rack to cool completely. Leaving them in the hot pan would cause the bottoms to become soggy from steam.

Use kitchen gloves to remove the pan. To take out the muffins, you can gently lift them with a knife or turn the pan upside down, holding the muffins from the top. Cooling on a rack ensures air circulation and a crispy bottom.

Fun Fact

💡

The word 'muffin' first appeared in print in England in 1703 and likely comes from the French word 'mouflet', meaning soft bread. Originally, they were flat, yeast-based cakes fried on a griddle, and their fluffy, baked version in molds only became popular in the 19th century in America.

Best for

Lunch do pracy lub szkoły Piknik w plenerze Przekąska w podróży Dodatek do zupy krem

Tips

🍽️ Serving

Muffins taste delicious on their own, but they can be served with a yogurt-garlic sauce (mix Greek yogurt, a crushed clove of garlic, salt, pepper, and a bit of lemon juice) or a simple tomato sauce. They also pair wonderfully as an addition to salads or clear soups, such as tomato cream soup.

🥡 Storage

Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days. In the refrigerator, they will stay fresh for up to 4 days. They can also be frozen - wrap each muffin individually in plastic wrap and place them in a ziplock bag. In the freezer, they can be stored for up to 3 months. To reheat, place the frozen muffins in an oven preheated to 160°C for 10-15 minutes.

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