• February 13, 2021

Spinach & Feta Muffins

Spinach & Feta Muffins

Spinach & Feta Muffins 1024 1024 gastronome
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I have been making these muffins for as long as I can remember. Back in those chilly days on the market stall, customers used to reserve them by the bag full, to save being disappointed in case I’d sold out!

They are so moreish, you’ll wonder why you’ve never tried one before, and yet they’re so simple and quick to make, perfect for making with children when home-schooling is getting a little tired!

I’ve made these in a normal muffin tin, but over Christmas we enjoyed them in mini form, as they make perfect mini canapes. To do this use a mini muffin tin without liners, but make sure to give the tin a little wipe, spray of oil to prevent sticking.

These muffins also freeze brilliantly. Simply defrost for a few hours, then pop in the oven or microwave to warm through.

Mediterranean Tart

Recipe by Gemma SimmoniteCourse: AppetizersDifficulty: Medium
Servings

8

– 10 servings

Ingredients

  • 255g plain flour

  • 3tsp baking powder

  • ½ tsp salt

  • 90g grated cheddar cheese (leave a little for topping)

  • 150g feta cheese, cut into rough cubes (leave a little for topping)

  • 200g frozen spinach, defrosted and fully squeezed so no water remains, then chopped

  • 1 egg

  • 240ml milk

  • 90ml vegetable oil

Directions

  • Preheat your oven to 200C/400F and prepare your muffin tin with paper liners.
  • In a large bowl sift together the plain flour, baking powder and salt. Stir in the grated cheddar cheese, remembering to reserve a little for topping.
  • In a large jug beat the egg with the vegetable oil and the milk, then add the chopped spinach to the jug also.
  • Pour the wet ingredients from the jug into the dry ingredients in the bowl and combine lightly – you want the batter to be nice and lumpy, but no bits of dried flour. Just before you are finished stirring carefully add the feta and remember to reserve a little for topping.
  • Spoon the mix into the papers, be quite generous. Sprinkle with the remaining cheddar and stud with feta cheese.
  • Bake for 20-25 minutes until the tops are golden, the feta will be deliciously catching and caramelising on the edges.
  • Allow to cool a little (if you can wait) and enjoy slightly warm, but they are delicious cold, too!

Notes

  • These muffins also freeze brilliantly. Simply defrost for a few hours, then pop in the oven or microwave to warm through.
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