This is a wonderful idea, but the recipe has some problems. As others advised, I added garlic and onion powders. I doubled the recipe, so it was 3 c flour, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 12 T butter, 2 eggs, 2 c milk, 1 c spinach, 2 c of cheese (I used Cabot's "seriously sharp cheddar"). I thought the taste was great, had zip. I only baked them for 25 minutes, not dry at all. But very, very greasy! Also they stuck to the muffin cups like nobody's business. I used a spike pan and put a yellow grape tomato in each muffin on the spike. If less greasy and pulled from the paper liners more easily, would be perfect.
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This is a wonderful idea, but the recipe has some problems. As others advised, I added garlic...