Spinach and feta muffins
Serves: 12 – 15 muffins
The boys have loved these muffins ever since Oliver – and then Tom – were capable of eating muffins.
Until last weekend however, it has been awhile since I’ve cooked a batch.
The good news is that good things never change and the boys were just as enamoured with them as they were the first time they had them; warm with some butter and they are literally savoury heaven.
They’re great the next day either and tick all the boxes as a healthy, filling, lunch-box treat.
And they certainly aren’t just for kids.
Try them and enjoy.
Though do yourself a favour and have at least one warm with butter.
Canola oil/spray, to grease
2 ½ cups self-raising flour
250g chopped baby spinach
150g low-fat feta, crumbled
½ cup chopped semi-dried tomatoes
2 tbsp finely grated parmesan + 2tbsp to sprinkle
330ml (1 ⅓ cups) milk
90g butter, melted
1 tbsp chopped fresh dill
- Preheat the oven to 200c. Brush/spray 12 muffin pans with canola oil to lightly grease
- Sift the flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan and stir to combine.
- In a separate bowl, using a fork, whisk together the milk, butter, egg and dill until well combined, Add milk mixture to the flour mixture and stir gently until just combined.
- Spoon mixture into prepared muffin pans. Sprinkle with extra parmesan and bake for 20 – 30 minutes until golden and cooked. Turn out onto a wire rack to cool.
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