Spinach And Feta Breakfast Muffins
Ingredients
100g spinach, sliced thinly
100g feta cheese, crumbled
225g wholemeal self-raising flour
50ml olive oil
210ml milk (of your choice)
1 egg, beaten
Freshly ground black pepper
Instructions:
Preheat the oven to 200°C/180°C fan.
Mix together the sliced spinach, feta cheese, flour, olive oil, milk and beaten egg in a large mixing bowl and season well with black pepper.
Line a muffin tray with cases and divide the mixture into 12.
Bake in the oven for 18-20 minutes until golden and risen.
Leave to cool on a wire rack for 5 minutes.
Top Tip
To test the muffins are fully cooked insert a skewer into the centre and if it comes out clean they are baked and ready to cool, however if it comes out with some wet mixture on they need to be placed back into the oven.
Store in the fridge for up to 3 days or in the freezer for up to 2 months. Defrost before consuming. To reheat, microwave for 30-40 seconds for a freshly cooked taste.
