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Butteryum food blog recipes

Filtering by Category: breakfast recipes

Cheesy Spinach Egg Cups

Patricia @ ButterYum

Cheesy Spinach Egg Cups - ButterYum

These Cheesy Spinach Egg Cups may be small in size, but they're big on flavor! They're completely addictive and we can't stay away from them,  I served them at a large gathering recently. Afterward, while I was putting away the leftovers, a young man approached to tell me how much he loved them and asked if he could take the leftovers home. Apparently he didn’t cook much for himself, so I was happy to pack them up for him. Anyway, here's how they’re made.

Start by preparing a mini muffin pan by spraying it with Baker's Joy.  

Next we'll melt some butter in a skillet and add the spinach, salt, pepper, and dried marjoram.

Saute, stirring frequently, until the spinach is dry and starts to brown a bit.  

Remove the spinach from the skillet and allow it to cool completely.

When the spinach is cool, place it in a blender.

IMPORTANT - if you mix the batter in a food processor instead of a blender, be sure to stir the batter very well before pouring it into the mini muffin pan to evenly distribute the salt. TWICE i’ve made this mistake. So what’s the problem? A blender mixes everything from top to bottom, but a food processor doesn’t. The batter poured out of the top of a food processor work bowl will not have enough salt, while the batter at the bottom of the bowl will be way too salty.

Add the eggs and cheese.

Blend on LOW speed until the mixture is combined and the spinach and cheese are cut up into small pieces.  

Don't blend the mixture too much.  You want to be able to see bits of spinach and cheese. Actually, blending more will make your egg cups a more consistent green color, which my kids really seem to enjoy.  Might be a good thing to serve on St. Patrick's Day! 

Pour the mixture evenly into the 24 mini muffin cavities. 

Bake for 10 minutes.  Cool for 1-2 minutes before turning out of the pan.

That's it.  Serve warm or at room temperature.   I dare you not to eat way too many of these little guys.  Enjoy!

Items used to make this recipe:

(affiliate links)

Cheesy Spinach Egg Cups

Printable Recipe

Ingredients

  • 2 tablespoons unsalted butter

  • 12 ounce bag frozen chopped spinach, thawed and squeezed dry

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon dried marjoram (optional, but it pairs nicely with eggs)

  • 6 extra large eggs (330g)

  • 2 ounces shredded cheddar cheese

Directions

  1. Place a rack in the center oven position and preheat oven to 375F.

  2. Spray a mini muffin pan with Baker's Joy; set aside.

  3. In a nonstick skillet over medium-high heat, melt butter.

  4. Add squeezed spinach, salt, pepper, and marjoram; stir for 3-4 minutes until spinach is dry and begins to brown a little.

  5. Remove spinach from skillet and cool completely.

  6. Place cooled spinach, cheddar cheese, and eggs in a blender and process on low until ingredients are well combined and the spinach and cheese are chopped into small pieces.

  7. Pour mixture into prepared mini muffin tin, filling about 3/4 full.

  8. Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from pan. Serve hot or at room temperature.

6 Comments
categories appetizer recipes, breakfast recipes, egg recipes, snack recipes
tags appetizer recipes, egg recipes, snack recipes, breakfast recipes

Pomegranate Ginger Muffins

Patricia @ ButterYum

I look forward to pomegranate season each year.  As soon as they appear at Costco, I grab a case and rush home to break into them.  We typically enjoy the juicy arils sprinkled on salads or eaten with a spoon, but I always save some to make these tasty pomegranate ginger muffins.  I hope you'll like them as much as we do. 

This recipe is pretty straight forward. The first thing we need to do is preheat the oven and prepare our muffin tin (this one is my favorite). I always spray my pans with Baker's Joy - it enables my baked goods to release perfectly.

Combine room temperature milk, a room temperature egg, and melted butter; set aside.

Have you had the pleasure of trying crystallized ginger? Good stuff!

Cut the crystallized ginger into 1/4-inch pieces. It's pretty sticky stuff so I find sharp kitchen shears work better than a knife for this job.

Ginger ready to go - I cut a little extra for nibbling.

These are pomegranate arils (seeds). If you'd like to see how I get the arils out of the pomegranate, here's a tutorial. We're going to need to reserve 70 arils for garnish. That's about 1/4 cup.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the grated lemon zest. A microplane zester is the perfect tool to use for the job.

And the chopped ginger and pomegranate arils.

Stir everything together well; be sure the ingredients are evenly distributed.

Time to add the milk mixture.

Stir just until combined - don't be alarmed if you see a few lumps in the batter.

Evenly distribute batter into the prepared muffin pan.

Sprinkle the muffin tops with turbinado sugar. You can use granulated sugar if that's all you have, but the turbinado crystals are larger so they sparkle and add a nice crunch.

The muffins would be great if we stopped right here, but I have one more finishing touch to add.

Dot the top of each muffin with 6 arils, pressing them gently to make sure they stick to the batter. Pop the pan in the oven and bake for 12-16 minutes or until a toothpick inserted near the center comes out clean.

Mmmmmmmmmmm.

Note that the muffins didn't stick to the pan at all. I contribute that to the fact that 1) I used this awesome commercial quality muffin pan, and 2) I sprayed my pan with Baker's Joy.

Items used to make this recipe:

(affiliate links)

Pomegranate Ginger Muffins

Printable Recipe

Ingredients

  • 1 cup milk, room temperature

  • 1 egg, room temperature

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups cups all purpose flour

  • 2/3 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/3 cup minced crystallized ginger

  • 1 teaspoon grated lemon zest

  • 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish

  • 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)

Direction

  1. Preheat oven to 425F.

  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.

  3. In a 2-cup measure, combine milk, egg, and butter; set aside.

  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.

  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.

  6. Add milk mixture, stirring just until combined.

  7. Divvy batter evenly into the muffin pan.

  8. Press 6 pomegranate arils on top of each muffin.

  9. Sprinkle muffin tops with turbinado sugar.

  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  11. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.

1 Comment
categories breakfast recipes, muffin recipes, fruit recipes
tags pomegranate recipes