Chive and sun-dried tomato muffins that are soft and cheesy. Great for lunch.
INGREDIENTS
– 1/2 cup olive oil– 1 small onionfinely chopped– 1 teaspoon sweet smoked paprika– 1 teaspoon garlic powder– 12 sun dried tomatoeschopped– 5 oz baby spinachroughly chopped– 2 large egg– 1 cup whole milk– 1/2 teaspoon fine sea salt– 3.5 oz sharp white cheddargrated– 2 2/3 cups all-purpose flour– 4 teaspoons baking powder– 1/4 cup pine nut
Step 1
Warm up your oven to 350°F (175°C) and put paper liners in a normal 12-cup muffin pan. Put away.
INSTRUCTION
Step 2
Put 2 tablespoons of olive oil in a pan and set it over medium heat. To make the onions soft, add them and cook for 3 to 5 minutes.
Step 3
Add paprika, garlic powder, and sun-dried tomatoes, and cook until the food smells good. Take it off the heat and add all of the spinach. Let the spinach wilt while you stir it.
Step 4
In a big bowl, beat the eggs together. Mix in the milk, the rest of the olive oil, and the salt next. Add the cheese and spinach and mix them together. It's going to be thick.
Step 5
Add baking powder to the flour and mix it in. After that, add the flour and keep folding it in until there are no more dry spots.
Step 6
Put 3 tablespoons of batter in each muffin cup. Top with pine nuts. Bake the muffins in the center of the oven for 25 minutes or until a skewer comes out clean.
Step 7
Remove the muffins from the pan and cool on a wire rack. Keep leftover muffins in the fridge and eat them within two days.