Chive and sun-dried tomato muffins that are soft and cheesy. Great for lunch.
– 1/2 cup (120 ml) olive oil– 1 small onion, finely chopped– 1 teaspoon sweet smoked paprika– 1 teaspoon garlic powder– 12 sun dried tomatoes, chopped– 5 oz (140 g) baby spinach, roughly chopped– 2 large egg– 1 cup (240 ml) whole milk– 1/2 teaspoon fine sea salt– 3.5 oz (100 g) sharp white cheddar, grated– 2 2/3 cups (350 g) all-purpose flour– 4 teaspoons baking powder– 1/4 cup (30 g) pine nut
INGREDIENTS
Lay paper liners in a 12-cup muffin tin and preheat the oven to 350°F (175°C). Set aside. Over medium heat, heat 2 tablespoons olive oil in a pan.
INSTRUCTIONS
STEP 1
Add onions and simmer 3-5 minutes till tender. Add paprika, garlic powder, and sun-dried tomatoes and heat until aromatic. Put off heat and add all spinach. Stir and wilt spinach.
STEP 2
Whisk eggs in a big bowl. Stir in milk, remaining olive oil, and salt. Mix spinach and cheese. Thick mixture.
STEP 3
Mix baking powder with flour. Add flour to the batter and fold until no dry spots remain. Divide the batter (3 tablespoons each cup) into muffin cups.
STEP 4
Top with pine nuts. Bake muffins until a spear put in the center comes out clean, 25 minutes in the middle of the oven.
STEP 5
Cool muffins on a wire rack after removing from pan. Eat leftover muffins within 2 days from refrigeration.