We love our breakfast all ways – scrambled eggs, fried bacon, cold cereal and baked frittata. But occasionally we want to switch it up to something more unique. These savory muffins fit the bill! Added greens and just the right amount of cheese to make them full of flavor make them healthy for even an on-the-go snack or a tasty accompaniment to your slow weekend coffee.
2 leeks, green top discarded & white part thinly sliced
2 tbsp olive oil
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 cup milk (dairy or alternative milks are both ok)
1/2 cup olive or grapeseed oil
1/2 cup cheddar cheese
1 cup spinach (chard or baby kale works well here, too!), thinly sliced
1. Set oven to 350 degrees, then heat a pan over medium heat on the stovetop and add olive oil. Once warmed up, add sliced leeks and sauté until soft and fragrant; set aside.
2. In a large bowl, sift together flour, baking soda, salt and pepper. Add in milk, oil, and eggs and whisk until completely combined and batter is smooth. Fold in cheese and spinach.
3. Grease a muffin tin and scoop batter into each slot, filling each one evenly (they should be just at, or right below, the rim). Bake in the oven for 20-25 minutes, or until cooked in the middle and slightly golden on top.