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eggless spinach and cheese muffins kept neat muffins tray with a bowl of butter

Eggless Spinach and Cheese Muffins

Uma Ramanujam
Eggless Spinach and Cheese Muffins are savoury treats made with fresh spinach and sharp cheddar cheese, a delicious and convenient choice for breakfast or snacks.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 muffins

Ingredients
  

  • 1 tbsp butter
  • 1/3 cup red onion finely chopped
  • 3/4 cup milk see notes
  • 1/2 tbsp vinegar
  • 1 and 1/2 cup all purpose flour
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 tsp red chilli powder cayenne pepper
  • 1 and 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup baby spinach roughly chopped & tightly packed

Instructions
 

  • Melt butter in a frying pan and saute red onion until soft and translucent. Once done, keep it aside and cool down.
  • Preheat the oven to 325F temperature and line muffin tray with muffin liners.
  • In a small mixing bowl, add milk and vinegar. Mix well and keep it aside.
  • In a large mixing bowl, add all purpose flour, cheddar cheese, red chilli powder, baking powder, baking soda and salt. Mix well.
  • Add the milk-vinegar mixture to this and mix using a spatula. It may look dry initially but blends well when you keep mixing it.
  • Add sauteed onion along with melted butter. Then add finely/roughly chopped fresh spinach leaves. Mix well.
  • You get a thick mixture and make sure there are no dry spots. If the mixture is very dry, add 1 or 2 tbsp milk at a time just to bind the mixture uniformly.
  • Scoop the dough to the muffins liners uniformly.
  • Bake it for 30 to 35 minutes or until the toothpick or skewers inserted into it comes out clean and the muffins are golden brown in colour.
  • Yummy Eggless spinach and cheese muffins are ready. Serve warm.

Video

Notes

    1. The final mixture is thick but can be easily scooped. If it is very dry, then add 1 or 2 tbsp milk at a time just until the mixture binds well. Make sure there are no dry spots in the dough before transferring it to the muffin liner.
    2. Fresh baby spinach works best in this recipe. If you are using frozen spinach, thaw it, chop it roughly and make sure it is water-free.
    3. While sauteeing the onion, make sure not to brown them, otherwise they change the taste and flavour.
    4. Strong cheddar cheese works great in this recipe