I really should bake more savoury treats, lordy knows I’m dying to make the Pork & Fennel sausage rolls from my BSB cookbook – but I’ll set that aside until I have time to make my own puff pastry.
Anyhoots.. cheesey, spinach-y spicy muffiny deliciousness.
As usual I forgot to check for on ingredient so had to adapt this recipe slightly.
These are a little denser than a normal muffin due to all the cheesey goodness and fillings, but very tasty.
1/2 small red onion finely chopped (uhh.. this is what I didn’t have)
360g plain flour
2 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
250g grated cheddar cheese
130g baby spinach leaves
1 grated carrot (smallish size) – this isn’t in the recipe, but I added this because I had no red onion
1/3 cup pine nuts – these weren’t in the recipe either, but were a welcome addition :)
- Preheat oven to 170°C
- Melt the butter in a saucepan over medium heat then fry the onion/carrot. Set aside
- Put the flour, baking powder, cayenne and cheese in a large bowl.
- In a separate bowl mix the milk and egg together, then slowly pour into the flour mixture and mix until well combined
- Stir in the onion/carrot and spinach until evenly dispersed
- Spoon the mixture into muffin cases until 2/3 full (these wont rise much, so go nuts if you want bigger muffins
- Bake in the preheated oven for 30-35 minutes or until a deep golden colour
- I had to keep adding milk, there was NO way this was going to mix into anything without more liquid. I didn’t take note of how much I was adding, so just use your judgement and add a little at a time until you get the right consistency
- You could really add anything to these. Maybe some sun-dried tomatoes, or some zucchini. Yum!
Happy Sunday everyone, I hope you’re taking advantage of this glorious sunshine! x
This recipe was adapted from The Hummingbird Bakery Cookbook.