I baked six big spinach, feta & tomato savoury muffins for my mother-in-law, Wendy, about a month ago. I wrapped them up in a tea-towel, fresh out of the oven, and drove down to her allotment where she was working hard to plant rows of vegetable seeds.
Alan didn’t end up tasting my spinach, feta & tomato savoury muffins, as, according to Wendy, she turned her back for one minute and “a dog ate them”.
I have my doubts.
Here’s the recipe:
Spinach, feta & tomato savoury muffins
2 1/2 cups of self-raising flour
250g shredded baby spinach
150g feta cheese
1/2 cup sundried tomatos
2tbs finely grated parmesan
1 1/3 cups milk
90g butter, melted
cracked black pepper
pinch of salt
grated parmesan for the top
Preheat oven to 200C
Add spinach to a mixing bowl with flour, salt, add crumbled feta, tomatos, parmesan and stir
Whisk milk, melted butter and egg separately, pour into dry mix and stir very roughly (there should still be lumps of flour in the mix)
Spoon mix into muffin pan, sprinkle with a little cheese and black pepper
Bake for 20 minutes, or until brown and risen.
This is such an adaptable recipe. Sometimes, I substitute the tomatos for roasted peppers and add a spoonful of smoked garlic and chilli for a bit of a kick. A little bit of chopped, fried bacon is also delicious.
Do you like your muffins sweet or savoury? I would love some suggestions for new ingredients… I’ve been thinking that a blue cheese, bacon and broccoli version might be interesting! Thoughts?