Savory muffins with Beemster Young Belegen, spinach & Italian herbs
Lunch dish. 12 pieces. Preparation 10 min. + 20 min. oven time.
Ingredients
- 75 g unsalted butter
- 2 eggs
- 1 tsp dried Italian herbs
- 150 ml buttermilk
- 50 g baby spinach
- 75 g semi-dried cherry tomatoes
- 6 slices Beemster Jong Belegen 48+
- 250 wheat flour
- 2 tsp baking powder
- ½ tsp salt
Kitchen Stuff
- muffin tin (12 cavities, greased)
Prepare
- Preheat the oven to 190 °C. Melt the butter and allow to cool slightly. In a large bowl, beat the eggs with the dried Italian herbs, buttermilk and melted butter with a whisk.
- Finely chop the baby spinach and dried cherry tomatoes. Cut the cheese slices into pieces. Sift the flour and baking powder into a bowl. Add the egg mixture, baby spinach, tomatoes, cheese, pepper and salt and stir.
- Using two wet spoons, divide the mixture among greased cavities of the muffin tin. Bake the muffins for about 20 min. in the center of the oven. Let the savory muffins cool in the mold.
Serving tip
These savory muffins are ideal to take on the go, for lunch in the park or at the beach. So an ideal snack for summer!
Looking for other recipes you can easily take on the go? Take a look at our recipe page.