To wrap up healthy muffin month, I picked a savory one that’s packed with spinach and sun-dried tomatoes. Ugh, they’re so good for you it’s disgusting. They actually are really good for you, with a whopping 10 ounces of spinach in these.
On a semi-related note: spinach always makes me think of that one episode of Arthur (oh my god, the entire episode is available on Youtube) where D.W. was convinced that spinach was gross but then she ate a spinach pie without realizing it had spinach with it and then realized it was actually delicious. God, D.W. was such a square.
But I digress. These muffins are full of spinach-y goodness and D.W. would totally love them.
Sun-Dried Tomato Spinach Muffins (30 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 16 muffins (40 minis)
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1 tbsp sugar
- 1 egg
- 1/4 cup olive oil
- 1 cup milk
- 3/4 cup ricotta cheese
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/3 cup chopped sun-dried tomatoes
- Preheat oven to 375F.
- In a large bowl, whisk together flour, baking powder, basil, and salt.
- In a medium bowl, whisk together sugar, egg, and oil until well blended. Whisk in milk and cheese until blended. Stir in spinach and tomatoes.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 18 minutes or until tops are just turning golden. Let cool in pans on a wire rack for 5 minutes, then transfer to a rack.
The ricotta gives these muffins a nice mild creaminess that balances out the earthy saltiness of the sun-dried tomatoes. 1/3 of a cup sounds like nothing in comparison with the rest of the ingredients, but it’s more than enough. Sun-dried tomatoes have such a concentrated flavor, so a little bit goes a long way.
Thanks to the thickness of the ricotta, the batter for these muffins is heavier than your typical muffin batter – it’s almost closer to a biscuit dough. But don’t worry, they will still puff up, just make sure you fill the tins all the way up to the top.
In terms of texture, they’re rather dense and bready, but in a good way – they taste substantial and would be good with breakfast or lunch.
If you don’t want a load of sugar of breakfast (but why wouldn’t you??), these muffins would be a great alternative. They’re filling and the spinach and tomato will give you a little healthy boost as well.