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Muffins with Spinach, Sun- Dried Tomatoes & Fetta

Makes 12

10 minutes to Prepare/25 minutes to Bake

Ingredients

50g sun-dried tomatoes (oil free)

150g spinach, (frozen) thawed, drained and chopped

2 1/2 Cups Self-Raising Flour

1/2 teaspoon Cayenne Pepper

2 Eggs

1 1/4 Cups Buttermilk

100g Melted Butter

150g Fetta

Method

Heat your oven to 200 degrees. Spray a muffin tray with cooking spray.

Place the sun dried tomatoes into a bowl and cover with boiling hot water. Leave to soak for 10 minutes, drain well and chop.

Squeeze excess moisture from the spinach.

Sift the flour and add the cayenne pepper.

Beat together the spinach, eggs, buttermilk and butter, and add to the flour.

Add the tomatoes and fetta and fold together gently until just combined.

Spoon mixture into muffin tray.

Bake for 25 minutes, until golden brown and risen. Leave in the tin for 5 minutes. Use a knife to gently remove the muffins from the tin and place on a wire rack to cool.

 

 

 

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