October 04, 2014

Spinach & Feta Muffins

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Theses are a really tasty savory muffin. I have only recently been converted to the idea of savory muffins as I have a terrible sweet tooth and really think most things are only delicious if they are sweet and buttery and coated liberally in sugar. 

These little goodies however are a game changer.

 Eat them fresh from the oven, still warm so that the cheese has melted deliciously inside. 

For 12 dinky muffins you will need...

2 1/2 cups of flour 
330ml milk
a good handful of chopped spinach 
1 cup of crumbled feta
1 tbps chopped fresh dill
90g melted butter
1 egg
a good shake of black pepper (this depends on taste)
12 cherry tomatoes

Pre-heat your oven to 200C

Start by sifting your flour into a bowl mix in the chopped spinach and crumbled feta. 

Separately mix together your milk, egg and melted butter with the freshly chopped dill. Then combine the two mixtures together until well mixed. 

Spoon carefully into your muffin cases (if you don't have any to hand just cut up squares of baking parchment, this gives your bake a rustic feel) 

To give them a golden finish sprinkle with some parmesan and top with a cherry tomato.  


Bake for 25 minutes, or until golden...








Enjoy for breakfast or a mid morning snack.

A great savory game changer. 

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