Spinach and cheese egg-free savory muffins
Spinach and cheese egg-free savory muffins
Prep Time 15 mins
Cook Time 55 mins
INGREDIENTS (fills up a 12 muffin tin)
• 250 g baby spinach
• 350 g self-raising flour
• ½ tsp salt
• 1 tbs dried mint
• 250 mL soda water
• 150 mL extra virgin olive oil
• 1/4 cup fresh parsley, washed and chopped
• 1-2 sprigs fresh green onion, washed and chopped
• 100 g ricotta, crumbled
• 150 g feta, crumbled
INSTRUCTIONS
1. Preheat the oven to 170°C fan forced. Prepare the spinach by washing it well, chopping it roughly, and sautéing it with some extra virgin olive oil until it wilts. Take it off the heat, allow it to cool down, and then squeeze out the excess liquid. Set aside.
2. In a large bowl, add the flour, dry mint, and salt. Mix it all with a wooden spoon. Make a well in the middle and add the soda water and extra virgin olive oil. Combine all the ingredients with a spoon. The mixture should be quite sticky and not very smooth.
3. Add the rest of the ingredients (including the spinach you put aside) in the bowl with the batter, mix with a wooden spoon until all is evenly distributed.
4. Prepare a 12 tin muffin tray by spraying or brushing with extra olive oil. Fill up the holes with the mixture up to the top. Bake them on the middle rack for 50-55min.
5. Once the muffins are cooked, take them out of the oven, leave them in the tray for 5min or so and then take them out on a cooling rack to completely cool down. To then store, place them in a cool place in an air tight container.
