SPINACH, BLUE CHEESE & WALNUT MUFFINS

Spinach, blue cheese & walnut muffins image

Enjoy the classic combination of walnuts and blue cheese in these savoury muffins made with spelt wholemeal flour, baby spinach and spring onions

Provided by Sara Buenfeld

Categories Snack

Time 35m

Number Of Ingredients 10

Ingredients

40g Danish blue cheese or vegetarian alternative
50ml rapeseed oil
2 spring onions, finely chopped
125g bag baby spinach (washed and ready to eat)
275g spelt wholemeal flour
30g walnut pieces, 11 reserved, the rest chopped
2 tsp smoked paprika
2 tsp baking powder
3 eggs
200ml milk

Steps:

Heat the oven to 180C/160C fan/gas 4. Line 11 muffin tin holes with cases. Cut the cheese into 11 pieces.
Heat 1 tbsp of the oil in a non-stick pan, add the spring onions and cook briefly to soften for about 2-3 mins over a medium heat. Add the spinach and stir so the leaves just wilt, then remove from the heat and set aside.
Mix the flour, chopped walnuts, smoked paprika and baking powder with a good grinding of black pepper and a little salt. Beat the eggs with the milk in another bowl, then add the cooked spinach mixture and remaining oil. Stir well, then fold into the dry ingredients and divide between the muffin cases (it's easier with an ice cream scoop if you have one). Poke a piece of cheese into the centre of each muffin and top with the reserved walnuts.
Bake for 20-25 mins until firm and golden. Cool on a wire rack. Will keep chilled in an airtight container for a couple of days.

Nutrition Facts : Calories 194 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium