These muffins make a delicious and healthy snack for kids and adults at anytime.
What you need
- 1 onion – finely chopped
- 1 tablespoon olive oil
- 300g (2 cups) self-raising flour
- 250g (about ½ bunch) English spinach, trimmed, washed, drained, shredded
- 200g feta, crumbled
- 2 tablespoons finely grated parmesan cheese
- 250ml (1 cup) milk
- 90g butter, melted
- 2 eggs, lightly beaten
- 1 tablespoon fresh mint – chopped
- 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, egg and mint 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. Top with pinenuts. 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.
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