Wednesday, 5 November 2014

feta & spinach muffins



I'm back with yet another feta and spinach recipe. And I have a feeling that this won't be the last. I'm obsessed, remember? I've made pancakes, muffins and more muffins with this spinach or feta combo.



I won't bore you with the already-obvious: I believe muffins make an excellent breakfast and they are very easy to make and bake. They're also perfect for a 3pm-pick-me-up snack and taste delicious both warm and cold.



What I absolutely love about this recipe is that I left the feta pieces rather chunky and so when you bite into these, chances are you'll come across a large piece of salty, crumbly feta. Perfecto.



Spinach and Feta Muffins
Makes 12

2 cups flour
1 tsp baking powder
1 cup milk
½ cup oil
2 eggs
1/2 tsp salt
250g frozen spinach, thawed and drained (I weighed mine before I thawed and drained it)
100g feta cheese, cubed

Preheat oven to 180C and generously spray a muffin tin with cooking oil.

Combine all ingredients except spinach and feta in a large bowl and whisk until smooth. Add the spinach and feta and mix until well combined. Divide the batter equally amongst the muffin cups and cook for 20 minutes, or until the tops are golden-brown and a skewer inserted comes out clean. Best eaten hot.

7 comments :

  1. These sound so delicious, I love savory muffins, especially with salads or soups! And the feta & Spinach combination sounds so good!

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  2. This looks like something I would really enjoy.

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  3. I've never been a savory muffin fan, but these look amazing - love how you left the feta pieces large and chunky!

    Just wondering, as a fellow Aussie I know I can probably get the same ingredient (and I used to work at the Victoria Markets so I'm a bit of a cheese snob), what type of feta did you use? Dodoni? Australian? Danish? Bulgarian? It looks like it's held it's shape beautifully while you cooked it, which is why I'm wondering....

    Thanks for contributing to The Sunday Brunch Magazine!

    All the best,

    Eliza & Bel.

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    1. Hi Eliza & Bel! I used Danish feta for this recipe. I usually get it from the Deli at Woolies and not only does it hold its shape beautifully, but its very creamy and salty (and not too expensive - win win!). I love it as a spread on fresh toast too. Mmmm.
      Very much looking forward to seeing the new magazine :)

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  4. Hi. Was it plain or self raising flour you used?

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  5. Hi. Was it plain or self raising flour you used?

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