Recipe
Ditch The Chocolate Chips: Make These Savory Williams-Sonoma Spinach And Pesto Muffins
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
- Servings: 12
Ingredients
- 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
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
#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.