I adapted this one from www.taste.com.au and really liked this recipe. You could add other herbs/spices - chilli flakes would be nice if it's not for the kids. It's nice to have a savoury alternative to the usual sweet baking, and they're a great lunchbox option too.
Ingredients
25g unsalted butter
200ml milk
100g baby spinach leaves (or 100g frozen spinach, thawed)
1 2/3 cup (250g) plain flour
1 tbs baking powder
1 tsp bicarbonate of soda
2 teaspoons dried herbs (I used basil & oregano)
1/2 teaspoon paprika
2/3 cup (50g) finely grated parmesan or tasty cheese
1 egg
100g danish feta, crumbled
cherry tomatoes (optional)
Method
Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.
Sift dry ingredients into a large bowl, along with herbs and spices. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. If using tomatoes, prick several times, then place one in centre of each muffin.
2/3 cup (50g) finely grated parmesan or tasty cheese
1 egg
100g danish feta, crumbled
cherry tomatoes (optional)
Method
Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.
Sift dry ingredients into a large bowl, along with herbs and spices. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. If using tomatoes, prick several times, then place one in centre of each muffin.
Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.
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