Spinach and Parmesan Cheese Muffins

My daughter baked these tasty muffins using a recipe from a cookbook she gave me. They were tasty, so I simplified the procedure.
The key is not to over mix in Step 3. Use a spoon to fold it in, stopping after the dry ingredients are incorporated. It's fine if there are a few lumps left.
To heat them after they're cold, just pop them in the microwave for a few seconds, and they will fluff up again. Recipe by Cookie shiasu
Spinach and Parmesan Cheese Muffins
My daughter baked these tasty muffins using a recipe from a cookbook she gave me. They were tasty, so I simplified the procedure.
The key is not to over mix in Step 3. Use a spoon to fold it in, stopping after the dry ingredients are incorporated. It's fine if there are a few lumps left.
To heat them after they're cold, just pop them in the microwave for a few seconds, and they will fluff up again. Recipe by Cookie shiasu
Steps
- 1
Chop the parboiled spinach into 1 cm lengths, then thoroughly drain excess water. Preheat the oven to 190℃/375°F. Thinly coat the insides of the muffin tin with oil.
- 2
Sift together the ■ ingredients and grate the Parmesan cheese. Put the ■ ingredients, 2/3 of the cheese, and spinach into a bowl and mix well.
- 3
In a separate bowl, beat the egg, and mix in the milk and oil. Using a large spoon, briskly fold in the dry ingredients until incorporated. Do not over mix!
- 4
Fill each mold halfway with batter, then evenly sprinkle the remaining 1/3 of cheese. Bake in preheated oven for about 15 to 20 minutes until golden brown.
- 5
If you are using frozen chopped spinach, use 70 g without thawing.
- 6
Please also see my recipe for walnuts and brie cheese muffins.
https://cookpad.wasmer.app/us/recipes/153607-walnut-and-brie-cheese-muffins
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