a light and fluffy cheesecake muffin with juicy blueberries that are perfect for breakfast or brunch.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried parsley
- ¼ teaspoon dried chives
- ⅛ teaspoon dried dill weed
- ⅛ teaspoon ground black pepper
- 2 large eggs
- ½ cup milk
- 1 tablespoon German or deli-style mustard (Optional)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 ounces sliced fresh mushrooms
- 1 quart chicken broth
- 1 (8 ounce) package fresh spinach, shredded
Instructions
- Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
- Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
- Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
- Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
- Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 1412 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Really good but kind of bland. Doubled the spices and used 3 eggs