Well, you asked for it … you being one lovely blogger – Grace!
Our local deli – the Gipps Street Deli (Wellington, New Zealand) – makes their wonderfully delicious spinach and feta muffins in gem scone tins so the muffins are oblong and larger than these made in a conventional muffin tin. The mixture for the conventional size, made 18 muffins. In a gem scone tin, you’d probably end up with 12 or so.
4 cups flour
3 tablespoons baking powder
pinch each of salt and pepper
2 cups grated tasty cheese
150 grams feta cheese
spinach, half a bunch chopped medium to fine
200 grams melted butter
2 eggs, whisked
2.5 cups warmed milk
Preheat oven to 180 degrees celsius.
Mix flour, baking powder, salt and pepper.
Add cheeses and spinach and mix again.
In a separate bowl, mix butter, eggs and warm milk.
Add to the dry ingredients, mixing just for the wet mix to absorb the dry. Don’t over mix!
Spoon into greased muffin tins and bake for 20-25 minutes
My son asked if I could sprinkle this batch with sesame seeds – adds a bit of extra crunch to the already slightly crunchy crust. Next time I make them, I’ll add a bit more spinach. And I might even add about a cup of diced roasted pumpkin!
If reheating them, it’s best to pop them in a 150 degree celsius oven, rather than a microwave, for 5-10 minutes.