SPINACH AND FETA MUFFINS

SPINACH AND FETA MUFFINS

Ingredients

Canola oil, to grease

375g (2 1/2 cups) selfraising flour

250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded

150g feta cheese, crumbled

110g (1/2 cup) chopped semi-dried tomatoes

2 tablespoons finely grated parmesan or vegetarian hard cheese

330ml (1 1/3 cups) milk

90g butter, melted

1 egg

1 tablespoon chopped fresh dill

2 tablespoons finely grated parmesan or vegetarian hard cheese, extra

Method

Step 1

Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease.

Step 2

Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).

Step 3

Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 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.
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