A delightful savoury muffin that makes a great snack for morning/afternoon tea or a take-and-go breakfast on the run. Please use a firm style feta cheese for this recipe. Serve warm. Recipe makes 10-12 muffins.This recipe was an entry in the RSC#11 comp. You can add more feta cheese if you wish
Provided by Jubes
Categories Quick Breads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 390°F (200°C) if using fan-forced oven or 420°F(215°C) if not using a fan-forced oven.
- Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
- Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
- In another mixing bowl or a large jug - whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gentley stir in the crumbled fetta and the finely grated asiago (or parmesan) cheeses.
- Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with 'heavy' muffins.
- Spoon into the greased or paper-lined muffin pans.
- Bake approx 15 - 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.
Nutrition Facts : Calories 231.2, Fat 9.5, SaturatedFat 2.9, Cholesterol 47.7, Sodium 345.8, Carbohydrate 29.3, Fiber 1.8, Sugar 2, Protein 7.7
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