Bite-size spinach muffins
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
12
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C and line mini cupcake tins with small cases.
Mix the flour, baking powder and soda and sieve it into large bowl.
Lightly beat the eggs and the milk and add them to the flour. Mix well with a wooden spoon or on the low speed of a mixer. Add in the melted butter and make sure it is all combined.
Stir the the spinach, parsley and Feta.
With two small spoons scoop the mixture into the mini cases until they are three quarters full.
Bake for 12 minutes or until golden. They are really small so keep an eye on them as each oven is different.
Ingredients
300g flour
1 tsp baking powder
½ tsp bread soda
2 eggs
250ml milk
90g butter melted
handful of baby spinach, very finely chopped
handful of parsley, finely chopped
40g Feta, crumbled
Method
Preheat the oven to 180°C and line mini cupcake tins with small cases.
Mix the flour, baking powder and soda and sieve it into large bowl.
Lightly beat the eggs and the milk and add them to the flour. Mix well with a wooden spoon or on the low speed of a mixer. Add in the melted butter and make sure it is all combined.
Stir the the spinach, parsley and Feta.
With two small spoons scoop the mixture into the mini cases until they are three quarters full.
Bake for 12 minutes or until golden. They are really small so keep an eye on them as each oven is different.
