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
2 cups flour
1 tsp baking powder
1 cup milk
½ cup oil
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.