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Savory Muffins

fallsnack
Source: https://www.tiktok.com/t/ZP8rBC4sH/

Ingredients

produce
  • 2 handfulscherry tomatoes(sliced in half)
  • 1 small handfulspinach(roughly chopped)
  • 1/2red onion(sliced into thin julienne slices)
  • 1 small handfulkale(roughly chopped)
  • 1butternut squash(peeled, seeded, cut into 1/2 inch cubes)
  • 1 small handfulflat leaf parsley(chopped)
protein
  • 6eggs
dairy
  • 3 tablespoonssalted butter(melted)
  • 1 packetfeta cheese(cut into 1/2 inch cubes (~180g))
  • 1/3 cupplain greek yogurt
  • 1 cupmilk(any type)
grain
  • 1.5 cupsall-purpose flour
pantry staple
  • 2 teaspoonsmustard
  • salt
  • 2 tablespoonsolive oil
  • 3.5 teaspoonsbaking powder
  • 1/8 teaspoonground nutmeg(optional)
  • 1 teaspoonsalt
other
  • salted pumpkin seeds(as a topping)

Instructions

  1. Heat your oven to 425F. Toss the cubed squash and sliced onion with olive oil and a sprinkle of salt and pepper. Roast in the oven until they are soft and easily pierced with a fork. Remove from the oven and let cool a bit.
  2. Turn the oven down to 405F. Grease a muffin tin well with butter. In a large mixing bowl, stir together about two-thirds of the squash/onion mixture, the spinach, arugula or kale, tomatoes, parsley and almost all the Feta (leave some pieces out to put on top right before they go into the oven).
  3. In another bowl, beat together the eggs, milk, yogurt, melted butter, and mustard until combined. It’s ok if the butter gets clumpy from the cold liquids. Pour it all into the bowl with the squash, etc. Sprinkle the flour, baking powder, nutmeg, and 1 teaspoon salt into the mixture. Stir it all together until just combined.
  4. Spoon the batter into the prepared muffin pan – fill them so they are sort of overflowing but not pouring out onto each other. Lightly press the leftover Feta into the tops and sprinkle salted pumpkin seeds over top as well.
  5. Bake for about 20 minutes or until the muffins are turning golden and a toothpick inserted into one comes out with no batter on it. Remove from the oven, allow to cool for about 5 minutes, then switch them over to a cooling rack.
  6. These muffins are pretty moist and fluffy, and they’re good warm or cold. Slice in half, heat them up in a toaster and eat with salted butter on top the next day.