Spinach and cheese muffins

Difficulty:  Easy

Serves:  12 muffins

Fresh from the garden:  spinach, tomatoes, chives, eggs

Equipment

  • metric measuring spoons and cups
  • muffin tins
  • scales
  • bowls – 1 medium, 1 large
  • whisk
  • knife
  • chopping board
  • non-slip mat
  • grater
  • spatula
  • tablespoon
  • wire rack
Ingredients

  • 375 g white self-raising flour
  • 2 eggs
  • 125 g canola oil
  • 1 cup milk
  • ½ cup tomato chutney or homemade tomato sauce
  • 120 g grated cheddar cheese
  • 1 cup finely chopped silverbeet leaves
  • 3 salami, finely sliced or 100g feta, crumbled
  • sea salt and freshly ground black pepper
What to do

  • Preheat the oven to 180oC.

Prepare the muffin tins

  • Place the paper liners in the muffin tins.

Prepare the wet ingredients, in the medium bowl

  • Place the eggs, oil, and milk into the medium bowl and whisk well.
  • Whisk in the tomato chutney.
  • Grate the cheese. Finely slice the salami or crumble the feta. Finely chop the silverbeet.
  • Add the silverbeet and salami (or feta) and stir together.

 

Prepare the dry ingredients, in the large bowl

  • Using the scales, weigh the flour into the large bowl.

Mix the wet and dry ingredients together

  • Make a well in the middle of the flour mixture and pour in the wet ingredients. Stir the mixture a couple of times taking care not over-mix or the muffin mixture will become tough.  It’s OK if the mixture is lumpy – it should be.

Spoon into the muffin tins and bake

  • Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
  • Bake for 10 – 12 minutes until the muffins are firm and golden brown.  Remove from the oven.  Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.
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