Ingredients
Oil, to grease
2 cups gluten free self-raising flour
250g frozen spinach (squeeze the excess water out)
150g feta cheese, crumbled
1/2 cup chopped semi-dried tomatoes
2 tbs finely grated parmesan
1 1/3 cups milk
90g butter, melted
1 egg
Method
Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with oil to lightly grease.
Sift flour into a bowl. Add spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
Oh, if only. They sound so yummy. Unfortunately not for the likes of irritable ol me though (as per my blog post today).http://deepfriedfruit.blogspot.com/2010/09/day-331.htmlHo hum.L
They do taste like the Muffin Break ones so yummy with butter! I modified to only 125g spinach, tasy cheese instead of feta and only 1 cup milk. May have needed to cook a few minutes more and they stuck to paper muffin cases.
Taryn,Thank you so much for posting this recipe! I too love the muffin break version of these muffins and wanted the recipe so I could eat them from breakfast or lunch with salad. Will make them tomorrow. Thanks again.Jenny
YUM YUM YUM I'm loving your receipes…..!!!!!!!!!
Excellent recipe, even without fetta!!
Fantastic, I used fresh baby spinach instead and soy milk and popped some garlic olives on top! They freeze beautifully! Thanks for awsum recipe. 🙂
Made today, another awesome recipe, love them all. Thank you 🙂