What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

How many calories in a muffin break spinach and feta muffin?

There are 380 calories in 1 muffin (165 g) of Muffin Break Spinach And Feta Muffin.

What not to do when making muffins?

Overmixing the batter . When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Are muffins better with oil or butter?

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour .

How many calories in a savory muffin?

Savoury muffins Nutrient Unit kcal 281 fat 17g saturates 4g carbs 22g 4 more rows

How many calories in a slice of spinach and feta cheese?

Spinach and feta pastry slice Nutrient Unit kcal 568 fat 40.7g saturates 20.9g carbs 27.9g 4 more rows Jun 29, 2020

How many calories are in spinach and feta thin crust?

Domino's Thin Crust Spinach And Feta Pizza Medium (0.25 pizza) contains 25g total carbs, 24g net carbs, 23g fat, 15g protein, and 370 calories .

What to add to muffin mix to make it moist?

Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk. Coarse Sprinkling Sugar: I recommend a sprinkle of coarse sugar for crunchy, sparkly muffin tops.

How do you keep homemade muffins moist?

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer . Place another layer of paper towel on top of the muffins as well.

Why are my muffins not moist?

Stop cooling your muffins in the pan If you allow your muffins to cool down while they're still in the pan, they aren't actually cooling at all. Because the muffin tin just got out of the oven, it of course is still hot. This heat causes the muffins to continue baking, leaving you with a hard, dry breakfast.

How to get domed muffins?

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat .

Recipe: Savoury Pumpkin, Spinach and Feta Muffins (2024)

December and January are probably my two favourite months of the whole year - but they seem to whizz by in a flash!

They're the most social months of the year with kids off school (at least in Australia), Christmas and New Year celebrations, summer barbeques and get togethers and time off work to enjoy.

With the month whizzing by so fast, I thought I'd share a make ahead recipe that will help you get through the busy days ahead. Whether you're heading back to work or the kids are going back to school, these savoury muffins are the perfect lunch option and an easy way to get extra veggies in (perfect for Mums looking for ideas for how to get kids to eat more vegetables!)

There's one problem though... they don't seem to last very long.

You see, I first made these for myself - only to have my Dad and Jesse spot them as they were baking away in the oven and they then subsequently nagged me until I gave them one to try.

I thought this was definitely going to be a recipe they turned their noses up at. They're filled with pumpkin, spinach and zucchini and usually vegetable filled recipes are the ones they're most skeptical about.

I relented and shared my beloved muffins only to hear my Dad call from upstairs...

"Hey Kristy!"

".... yeah?" (let's be honest, I was expecting criticism...)

Savoury Pumpkin Spinach and Feta Muffins Recipe

Perfect for back to school or a quick on the go lunch/lunchbox addition, these Savoury Pumpkin Spinach and Feta Muffins are healthy, gluten free and so easy to make!

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

~2 1/4 cups (350g) diced butternut squash/pumpkin
~125g frozen chopped spinach or 3 cups chopped fresh spinach
1 small zucchini, grated
2 eggs
1 cup milk
1 cup (100g) crumbled feta cheese
1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
2 cups (240g) gluten free plain flour
4 tsp baking powder
Optional: Salt and pepper, to taste

instructions

Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
Preheat your oven to 180C/355F
Grease a muffin tray or line with paper liners and set aside.
Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
Mix in your flour and baking powder, mixing until just combined.
Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).
Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.
Allow to cool before removing your muffins from their tins and enjoying.
These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you're ready.

https://www.southerninlaw.com/2017/01/healthy-gluten-free-savoury-pumpkin-spinach-and-feta-muffins-recipe.html

Created using The Recipes Generator

But tell me, what's your favourite month of the year?

And what are your favourite make ahead recipes or work/school lunches?