Cottage Cheese Spanakopita Muffins
These savory muffins deliver classic Mediterranean flavor in an easy, grab-and-go form. They are a delicious option the whole family will love.
Ingredients
- 10 oz Frozen Chopped Spinach, Thawed
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Dried Oregano
- 1/4 tsp Black Pepper
- 1 1/4 cups Full Fat Cottage Cheese
- 2 Large Eggs
- 1/2 cup Milk
- 1/3 cup Olive Oil
- 1 Garlic Clove, Minced
- 1 tsp Lemon Zest
- 1 cup Feta Cheese, Crumbled & Divided
- 4 Green Onions, Thinly Sliced
- 2 tbsp Fresh Dill, Chopped
- 1 tbsp Sesame Seeds
Equipment
- 12-cup muffin tin
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Place the thawed spinach in a clean kitchen towel and squeeze until very dry. You should have about 1 cup packed spinach, and removing the water is the key to light, fluffy muffins.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, oregano and pepper.
- In a separate bowl, whisk the cottage cheese, eggs, milk, olive oil, garlic and lemon zest.
- Stir the wet mixture into the dry ingredients until mostly combined. Add the spinach, pulling it apart to break up clumps, then fold in 3/4 cup feta, the green onions and dill just until no flour remains.
- Divide the batter among the cups and top with the remaining feta and sesame seeds.
- Bake for 22-25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then serve warm. They are great on their own or with a spoonful of tzatziki.
Nutrition
Serving: 1servingCalories: 211kcalCarbohydrates: 19gProtein: 9gFat: 11g