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What I’m Serving for Easter Brunch

Lisa Codina, of Bites for Babies, has joined us for a guest post today. Her site is chock-full of delicious and wholesome recipes for babies and kids. You’ll love her philosophy of expanding kids’ palates with interesting and nutritious meals. Thank you for sharing this recipe with us today, Lisa!

Muffin tins are usually reserved for sweet treats, but if you’re not a fan of overly sweet, sugary muffins, you can still enjoy them—just make savory ones! These savory cheese muffins are fluffy on the inside and crumbly on the outside, filled with creamy mozzarella, salty Parmesan cheese, fresh scallions and earthy dried herbs. With a little prep and simple ingredients, you can whip these up in no time. 

With two toddlers at home keeping me busy, I’m always looking for quick, easy-to-make meals and snacks that I can prep in advance. Bake a batch or two of these on the weekend and freeze individually for a grab and go snack or a healthy lunchbox option for the kids. Once you’ve mastered the basics of the recipe, you can modify the ingredients to suit your personal taste. Why not spice up Easter brunch by adding these delicious savory cheese muffins to the menu…I know I will!

Cheese Muffins

Cheesy Savory Muffins
(Yields 16 muffins)

4 large organic eggs
1 cup grated mozzarella cheese, plus 1/3 cup for garnish
1 heaping tbs plain, full-fat Greek yogurt
2 tbs milk of choice
2 scallions, finely minced
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tbs herbs de Provence or dried spice of choice (rosemary, thyme, etc.)
3/4 tsp sea salt
1/4 tsp black pepper

Preheat oven to 350°F. Line a muffin pan with paper or silicone baking cups.

Whisk the mozzarella cheese, Parmesan cheese, eggs, scallions and milk together in a large bowl. Add the flour, baking powder, herbs de Provence, salt and pepper and mix with a large wooden spoon or spatula until smooth and combined.

Scoop about 1 heaping tablespoon of the batter into each muffin cup. Garnish with remaining 1/3 cup of mozzarella cheese, if desired.

Bake for 10-12 minutes until the muffins are puffy and a toothpick inserted in the middle comes out clean but still moist. Remove from the oven and set aside to cool. For an extra crispy top layer, set the oven to broil and transfer the muffin tin to the top rack. Broil on high heat for 2-3 minutes or until golden brown.

Store leftovers in the fridge in an airtight container. These are best served warmed.

And if you’re looking for more options for brunch, here are some other nutritious and delicious recipes you can prepare for your whole family: Asparagus Potato Frittata, Pancetta Fried Eggs, Blueberry Mango Overnight Oats, Cinnamon Flax Pancakes, Coconut Cinnamon French Toast Fries, Coconut-Caramelized Peaches and Figs.