Friday, 9 May 2014

feta, spinach + ham muffins






Boy, do I have a muffin recipe for you today! These savoury muffins, you guys, they're just.amazing.



These muffins are loaded with goodness and are perfect for a nutritious, easy breakfast. They freeze well and are easily warmed up in the microwave. They'd do extremely well when served for a crowd - and even at a picnic too.



You can't really go wrong with this recipe, and that's what I love about it. I've got spinach, feta, ham, tomatoes and cheese in mine, but you can easily doctor up the recipe and add whatever you've got on hand. Parsley, bacon, zucchini, diced capsicum, tasty cheese and even corn are just some other ingredients that would work.
The herbs are versatile too - garlic powder, onion powder, basil, chilli flakes, salt and pepper are some of my favourites. Just make up a combination that you think will work, and go for it! Sun-dried tomatoes, basil and feta is a favourite combination of mine.



If you stick to the original measurements for the basic ingredients (flour, milk, butter and egg), everything else is pretty much up to you. I like to follow this recipe fairly closely - as in, I might substitute the 110g of spinach for 110g of parsley. Or, I might omit the 60g of ham and add an extra 60g of corn instead.






Have fun experimenting with these! Do you have a favourite combination?

Feta, Spinach & Ham Muffins
Makes 12

2 1/2 cups self-raising flour
110g finely chopped spinach, washed and dried
150g feta cheese, crumbled
60g ham
1/2 cup chopped tomatoes
2 tablespoons finely grated parmesan cheese
1 1/3 cups milk
90g butter, melted
1 egg
1tsp dried oregano
1/4 tsp chilli flakes
cracked pepper
2 tablespoons finely grated parmesan, extra for topping

Preheat oven to 200°C. Brush a 12-hole muffin pan with canola oil to lightly grease.
Sift flour into a bowl. Add shredded spinach, feta, tomatoes, ham and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and spices until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Be careful not to overbake as they will turn out dry. Turn out onto wire rack to cool. Serve warm or at room temperature.

Other savoury muffin recipes on my blog:

Cheese & Zucchini Muffins


Feta Oregano Muffins


9 comments :

  1. These look yummy. They would definitely be good for a crowd!

    Pinning it.
    Would love you to link up at my party if you don't mind :)

    Have a great day!

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  2. These look delicious! Glad I found you in the link up!

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  3. Grace, these muffins sound absolutely DELICIOUS! I love a good savory muffin, and I think the combination of the salty feta with the ham and spinach is a winner. I'll definitely be trying these in my own kitchen sometime soon!

    Thanks for sharing this at last week's That's Fresh Friday Link Up! This was one of my favorites shared, and I'll be sharing it on my site tomorrow evening to kick off this week's party. Keep up the great work!

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  4. Love that flavor combination! I do appreciate you sharing with Home and Garden Thursday,
    Kathy

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  5. Mmmh, these were so good! As there's no self rising flour here in Germany, I substituted with regular flour, baking powder and some salt. Since I was out of butter, I used olive oil instead. Also, I put some halved cherry tomatoes on top of the muffins which made them look very pretty. This recipe definitely is a keeper, thanks!

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  6. They look divine! Gorgeous photos :)

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  7. Thanks for sharing this at the Say G'day Saturday Linky Party. I just shared this on Pinterest.

    Hope you can join us again this weekend.

    Best wishes,
    Natasha in Oz

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  8. I need to make these! They look awesome! My kids will love them, and I will too! If you have a free moment, I would love it if you would stop by and link it up with us at Foodie Fridays!

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