The worst feeling in the world is when something happens and you want to help but there’s really nothing you can do.
Making muffins is a thing you can do.
Or they might be for you.
They typically require minimal time and effort when compared to their cupcake brethren. They bake up just as quickly. And they are comforting. Which helps everyone.
These muffins are a savory, spinach and cheese combination that hit the spot on a Pinterest and basketball-packed Friday night. They are crumbly, and their resemblance to biscuits is uncanny. But they’re made with milk, in lieu of (too much) butter. As they also include a leafy green, I am convinced they are nutritious. And I can’t think of a meal that wouldn’t be improved by their presence on the table.
To make 15, you will need:
- 2 T unsalted butter
- 1/2 onion, finely chopped
- 2 1/2 C flour
- 2 1/2 tsp. baking powder
- 1 tsp. cayenne powder (1/2 – 3/4 if you’re feeling tame)
- 1/2 tsp. salt
- 1 1/2 C shredded cheddar cheese
- 1/2 C shredded Parmesan cheese
- 1 C buttermilk
- 1 egg
- 4 oz. fresh spinach leaves, chopped
Preheat oven to 325 degrees. Grease 15 muffin tins, or fill with paper liners.
Melt butter in skillet. Saute onions over medium-high heat, stirring occasionally, till lightly browned. In large bowl, combine flour, baking powder cayenne powder, salt, and cheeses. Stir egg into buttermilk mixture till combined. Slowly whisk buttermilk mixture into dry ingredients. The dough is shaggy, and not at all like a batter. I got in there with my hands to get everything mixed together. Fold in onions and spinach.
Scoop muffins into muffin tins and bake for 30 minutes or until tester comes out clean.
**This is the second recipe from The Hummingbird Bakery Cookbook I’ve swooned over this week. Sounds like a purchase is in order.