It’s Sunday afternoon, a time of the week I particularly enjoy. I feel this time of this day is allll mine. I can choose do nothing or everything. Responsibilities feel less, the rush feels slower and I have no guilt about eating whatever I want. Sunday is my kick back day and over the last few months I’ve really been trying to 'live in the present’, not dreading what the week may or may not bring, because when I do that I miss out on living my favorite time of day.
Monday however, will bring the hustle and all the to-do’s. I don’t do much meal prepping (even though I know I should b/c it really does force me to make better food choices) but this week I’m winning because I made these delicious and satisfying, protein rich, spinach muffins. My husband Mike and I are all set for the week (at least for breakfast). Try them out for yourself and let me know what you think!
I wish you a happy, healthy and productive week!
Stuff You’ll Need
1 cup frozen spinach - thawed
1/2 cup feta or goat cheese (your choice) crumbled
3/4 cup sharp cheddar grated
2 tomatoes, smaller sized
2 cups all purpose flour
Salt - I prefer a fine grey sea salt
2 teaspoons baking powder
1/4 cup olive oil
1 cup milk
Several sprigs fresh thyme
Preheat your oven to 350°F and grease your 12-cup muffin pan liberally with non-stick spray or butter.
Thaw your spinach in the microwave. Usually takes about 1 minute.
Slice the tomatoes thin and place on a napkin or paper towel to dry out until we’re ready to use them. You’ll need 12 slices total.
Combine flour, salt, baking powder, grated cheddar and fresh thyme sprigs (about 1 tablespoon) into a large mixing bowl and mix well until everything is combined.
Combine milk and olive oil into a bowl, add in the lightly beaten eggs, then add the thawed spinach and stir with a fork until well combined. Note - I don’t use a whisk because all the spinach gets stuck to it.
Pour wet ingredients into the the bowl with the dry flour/cheese mixture. Gently fold the ingredients into each other. Scooping all the way to the bottom of the bowl with every stir. Don’t over mix, you’ll know you’re finished when all the flour is incorporated.
Next, gently fold in the crumbled feta.
Then scoop batter evenly into a 12 muffin pan.
Lastly place 1 tomato slice atop each muffins batter and sprinkle the tomato slices with a pinch of salt, pepper and fresh thyme.
Bake for 25-30 min or until the edges of begin to brown.
Recipe inspiration from: www.foodlustpeoplelove.com