Spinach and Feta Muffins



With our big lifetyle change at the start of the year, I’ve had to think a little bit harder about lunches.  Now we’ve settled a bit I thought it was time to sort out putting some lunch type items in the freezer.  I’m happy with toast or a peanut butter sandwich, but I’m a bit boring like that!  One of the recipes I thought I’d try is a savoury muffin.

Canola oil
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
250g frozen spinach
240g feta cheese, crumbled
1 medium/large tomato (you can use sundried if you wish)
1 1/2 cups milk
160g butter, melted
2 eggs
Fresh or dried herbs
Salt and pepper

1. In a bowl, put all your ingredients (wet first), except the tomato, feta and spinach.  Mix until just combined.

2. Defrost the spinach, making sure to discard any excess water.  Of course, you could use the equivalent fresh spinach.  Chop spinach and tomatoes, then add with the feta to the muffin mixture.

3. Oil your muffin pan using a brush, then divide the mixture between the cavities.  This mixture will make 12 standard sized muffins, or 6 texas sized muffins.

Bake at 180C until they spring back when touched – about 15mins.

Next time we will likely have some other cheese in the fridge, which I will grate to put on the top.  I have frozen these in an airtight container so they can be pulled out as required.


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