Spinach and cheese muffins
Background
These savoury muffins are perfect snacks for parties, picnics and day trips. Β You can make them with any nutty cheese such asΒ parmesan, matured cheddar, emmental, but don't omit the goats' cheese, which gives it a special flavour. I have also made this recipe with rice and buckwheat flour to make the muffins gluten-free.
Ingredients
- 100g baby spinach
- 200 ml milk
- 30g butter
- 1 tsp baking powder
- 1 tsp baking soda (bicarbonate of soda)
- 250g wholemeal flour
- 30g grated cheese (eg Parmesan)
- ΒΌ tsp cayenne pepper
- 1 egg
- about 150g soft goat cheese
Instructions
- Heat the milk and butter. When the butter is melted, add the spinach leaves. Bring to boiling point, then take off the heat. Cover and let cool.
- Preheat the oven to 190Β°C. Grease or line with paper cases a muffin tin.
- Sieve the flour and baking powder & bicarbonate of soda into a mixing bowl, then add the cayenne and finally the grated cheese.
- Using a hand-held blender whiz the milk & spinach mixture for a few seconds, then put in in the egg. Add this mixture to the flour and gently combine.
- Half fill the muffin cases with the batter. Add a small spoonful of goats cheese, then fill the cases with more batter. Top each muffin with a small piece of goat cheese, slightly pressing into the batter.
- Bake for 20-25 minutes until golden, then cool on a wire rack.
Categories
- Meal Type: - Bake - Bread & Rolls - Cupcakes & Muffins - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Parties - Picnic
- Ingredients: - Dairy
- Skill Levels: - Easy
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