Spinach, Feta & Pinenuts Muffins

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If you’re a mum who’s looking for a healthy snack to add to your child’s lunchbox, then you MUST try these delicious muffins.

They have just enough feta to add a little saltiness and the pinenuts add a delicious nutty flavour, making them a great way to get kids to eat spinach. If your kids are averse to eating ‘green’ food, you should chop the spinach really really fine, that way it will almost disappear into the dough.

Like most foods I cook, these muffins are quick and easy to make with very little washing up required. So even if you are a novice cook, you really can’t go wrong with this recipe.

I know I said that these muffins are a great snack for kids but actually, adults love them even more. They are a great option for breakfast when you’re running out the door. So, here’s the recipe to try out.IMG_0345What you need

  • 1 small onion – finely chopped
  • 1 tablespoon olive oil
  • 300g (2 cups) self-raising flour
  • 250g (9oz) – about ½ bunch English spinach, trimmed, washed, drained, shredded
  • 200g (7oz) feta cheese, crumbled
  • 2 tablespoons finely grated parmesan cheese
  • 250ml (1 cup) milk
  • 90g (3oz) butter, melted
  • 2 eggs, lightly beaten
  • 2 tablespoons pinenuts

Makes 12

What to do

Preheat oven to 200°C.

Line a 12 cup muffin tray with paper muffin cases. If not using paper muffin cases, or brush the muffin tray with canola oil to lightly grease.

Heat oil in a fry pan on low heat. Add chopped onion and cook for 2 – 4 minutes or until the onion softens and becomes translucent. Add the shredded spinach and stir through. Cook for 1 minute or until the spinach just starts to wilt then remove from heat and set aside to cool.

Sift flour into a bowl. Add feta and parmesan, and stir to combine.

Use a fork to whisk together milk, butter and eggs until well combined. Add milk mixture and the cooked spinach to the flour mixture and use a metal spoon to stir until just combined (do not over mix).

Spoon mixture into prepared pans. Sprinkle with pinenuts and press down slightly.

Bake for 15 – 20 minutes or until a skewer inserted into the centre comes out clean.

Turn out onto wire rack to cool.

Serve warm or at room temperature.

TIP: These muffins can be frozen for up to 3 months. Once thawed, I like to microwave them for 20 seconds for a quick and delicious snack.