BACON, SPINACH AND FETA MUFFIN LOAF

Bacon, Spinach and Feta Muffin Loaf image

Provided by ImPat

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

250 g bacon (middle cut rashers)
1 brown onion (medium finely chopped)
150 g spinach (baby leaves)
1/2 teaspoon dried oregano
1 1/2 cups self-raising flour
1/2 teaspoon salt
1/2 cup vegetable oil (or extra light olive oil)
1 egg (lightly beaten)
1 cup milk
100 g feta cheese (crumbled)
50 g feta cheese (extra)
butter (to serve)

Steps:

Preheat oven to 180C (160C fan forced).
Grease a 21cm x 10cm (base measurement) loaf pan.
Remove rind and most of the at from bacon and chop.
Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
Remove from pan reserving a 1/4 of the bacon mixture.
Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
Gently fold in spinach mixture and feta until just combined.
Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.