Sue’s Savory Muffins
Spelt, spinach, sun-dried tomatoes, feta cheese, and more – Sue’s Savory Muffins are a flavorful and nutritious solution for busy mornings and snack time.
Servings Prep Time
12muffins 25minutes
Cook Time
Servings Prep Time
12muffins 25minutes
Cook Time
  • 2cups spelt flour*
  • 1/4teaspoon sea salt
  • 1tablespoon baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon fresh ground black pepper
  • 1/2teaspoon ground savory
  • 1cup quinoa puffs**
  • 3tablespoons whole flax seed
  • 2 eggs
  • 1cup buttermilkplus a few tablespoons, as needed
  • 2tablespoons olive oil(or melted coconut oil)
  • 2tablespoons melted butter
  • 1/2cup sun-dried tomatoes in oil,drained and chopped
  • 2/3cup minced hamor cooked chicken breast
  • 1 1/2cups coarsely chopped fresh spinach
  • 1/2cup feta cheesecrumbled
  • Cooking spray or oilor paper muffin liners
  1. Combine all of the dry ingredients (flour through ground savory) in a large bowl. Stir in the puffed quinoa and flax seeds. Set aside.
  2. In another bowl, beat the eggs with a mixer on medium speed. Beat in the buttermilk, olive oil, and melted butter.
  3. Fold the sun-dried tomatoes, ham, spinach, and feta into the egg mixture.
  4. Create a well in the center of the dry mixture and add the egg mixture in a few batches, stirring until just combined, adding more buttermilk by the teaspoonful if you need to.
  5. Set the batter aside while you allow the oven to preheat to 350°F.
  6. If using liners, place them in the muffin pans. Otherwise, grease the muffin or loaf pans, then evenly distribute the batter.
  7. Bake for 20-25 minutes (about 5 minutes more if baking a loaf) or until a wooden pick inserted in the center comes out clean.
  8. Cool on a wire rack for 5 minutes, then remove from pan and place back on rack to cool completely.