These muffins are awesome! Not only can they be made in advance, but they are so versatile and light that they can be served for breakfast, lunch and supper. In fact, they are the best Sunday-night supper for all you lazy buggars (like me) who couldn’t be bothered to cook after a wonderful weekend! – Recipe by Rozanne
Folks, these little guys are a must try and for a little change try adding a handful of cubed(about 1cm) a steamed butternut or even a little red pepper but probably the best of all is to add some cooked chopped bacon. They are fantastic and can be frozen and ready for you in minutes. G
What you need
100g baby spinach leaves
15ml baking powder
100g feta cheese
12 cherry tomatoes
Grease a muffin pan and preheat the oven to 180 degrees Celsius.
Heat up the milk in a pot and add the baby spinach. Make sure the stove is on a low heat and cook until the spinach is wilted.
Cool the spinach and milk mixture slightly and blend it until smooth. This shouldn’t take long!
In a separate bowl, sift the flour, baking powder and salt together. Next, Crumble up the feta cheese and add it to the dry ingredients. Mix together until the feta is evenly distributed through the dry ingredients.
Add the egg and oil the the milky-spinach mixture fold it in gently. Add this to the dry ingredients and mix until JUST combined. It’s very important that you don’t over-mix the batter to ensure light fluffy muffins.
Spoon the mixture into muffin pans and top each muffin with a fresh cherry tomato. Bake for approximately 20 mins and serve warm with lots of butter!
Just a little hint
These delicious muffins look really great if they are made in small terracotta pots (just make sure you grease them well).