Recipe by **Jubes**
A delightful savoury muffin that makes a great snack for morning/afternoon tea or a take-and-go breakfast on the run. Please use a firm style feta cheese for this recipe. Serve warm. Recipe makes 10-12 muffins.This recipe was an entry in the RSC#11 comp. You can add more feta cheese if you wish
Top Review by AlaskaStephanie
I followed the recipe exactly. The muffins are good, but I felt that they were a little bland. I am going to try adding a scant 1/2 teaspoon of garlic salt next time. It's definitely nice to have a savory muffin recipe as well as a way to keep on top of all the garden spinach!
- 2 1⁄2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄4 teaspoon ground cayenne pepper or 1⁄2 teaspoon ground black pepper
- 2 ounces firm feta cheese, chopped into smallish cubes (75 grams)
- 1⁄4 cup asiago cheese or 1⁄4 cup parmesan cheese, finely grated
- 2 eggs
- 1 1⁄2 cups milk
- 1⁄4 cup olive oil or 1⁄4 cup canola oil or 1⁄4 cup vegetable oil
- 7 ounces fresh spinach leaves, can use baby spinach leaves (200 grams)
- 3⁄4 cup sun-dried tomato, chopped
Directions See How It's Made
- Preheat oven to 390°F (200°C) if using fan-forced oven or 420°F(215°C) if not using a fan-forced oven.
- Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
- Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
- In another mixing bowl or a large jug - whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gentley stir in the crumbled fetta and the finely grated asiago (or parmesan) cheeses.
- Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with 'heavy' muffins.
- Spoon into the greased or paper-lined muffin pans.
- Bake approx 15 - 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.