Muffins are bae. Whether they're for breakfast, a snack or dessert, muffins are always the perfect addition to any day. Although this muffin recipe isn't a sweet one like chocolate chip or blueberry, these Williams-Sonoma Spinach and Pesto Muffins might as well be healthy garlic bread on steroids.
Taking only about 35 minutes to make, these dense, savory muffins are also perfect for freezing when you're in need of a filling snack during that all-nighter. These muffins will make you feel satisfied, minus the sugar crash - what more could you want?
Savory Spinach and Pesto Muffins
- Prep Time:5 mins
- Cook Time:30 mins
- Total Time:35 mins
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 3 large eggs beaten
- 2/3 cup olive oil
- 1 cup whole milk
- 1 package frozen chopped spinach thawed and squeezed dry
- 1/2 cup pesto
- 1 cup shredded mozzarella cheese
Preheat the oven to 375°. Grease 12 standard muffin cups with cooking spray or use paper liners. In a small bowl, mix flour, baking soda and salt.
In large bowl, whisk the eggs, oil and milk. Stir in the spinach.
Make a well in the center of the dry ingredients and add the wet spinach mixture, stirring until moistened, and lumpy.
Fold the pesto and cheese in for even distribution.
Fill each muffin tin to roughly the top of the cup.
Bake for 20-25 minutes or until golden brown. A toothpick inserted should come out clean. Let cool.
#SpoonTip: Master chef? You could make your own pesto.
Grab them for breakfast, pass them out to co-workers or serve them warm with butter for a side dish at your next roommate dinner. Whatever way you chose to treat yo'self, these muffins include all the right flavors and healthy ingredients to keep you fueled and more importantly, to keep your taste buds satisfied.