Name: Spinach and cheese muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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); ¼ tsp cayenne pepper; 1 egg; about 150g soft goat cheese

Spinach and cheese muffins

24 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

These savoury muffins are perfect snacks for parties, picnics and day trips. You can make them with any nutty cheese such as 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)
¼ 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 190°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.