Cheddar Bacon Spinach Muffins

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bacon cheddar spinach muffins 2Yes, these are seriously green, but they are phenomenal! I wouldn’t be exaggerating by saying these are the best savory low-carb muffins I’ve ever had, because they really are. They are seriously green and seriously fantastic. Of course you can go through the trouble of chopping the spinach and scallions by hand and just adding them to the batter, but we want to be adventurous and push boundaries and challenge our limits, right? Besides, they make a fantastic breakfast for St. Patrick’s Day, Earth Day, Arbor Day, Thursdays…

I chose to make these using butter, and used a regular muffin pan as well as a square dessert bar pan. They are great cold right out of the fridge, lightly toasted in the toaster oven, plain, with a layer of cream cheese and even with a slice of cheese. These kept well in the fridge in just a Ziploc bag, as well as in the freezer. Give them a chance to settle and absorb all of the moisture when they first come out of the oven to really appreciate these fluffy delectable little muffins.

For the recipe, please follow this link: Birgit’s Daily Bytes – Cheddar Bacon Spinach Muffins

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