Savoury Muffins with Spinach, Tomato and Feta Cheese

0 Ratings

Leave a Rating

Your Rating:

Ingredients

Serves

Conversion

Metric

Imperial

2 cup all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp dried oregano

2 egg

3/4 cup milk

1/2 cup melted butter

2 tsp granulated sugar

2 cup packed baby spinach, roughly chopped

1 roma or plum tomato, finely chopped

1/2 cup finely crumbled feta cheese

2 tbsp grated parmesan cheese

Amount Per Serving

200 Calories

Fat

11g

Saturated Fat

Sugars

Protein

Fibre

Step 1 Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners; set aside.
Step 2 Whisk together flour, baking powder, baking soda, salt, pepper, garlic powder and oregano; set aside. In separate bowl, whisk together eggs, milk, melted butter and sugar until blended; stir into dry ingredients just until combined (do not overmix). Fold in spinach, tomato, feta and Parmesan cheese until combined.
Step 3 Spoon into prepared muffin cups. Bake until tester comes out clean, about 20 to 25 minutes; let cool in pan on wire rack for 10 minutes before turning out muffins. Let the muffins cool completely and store in airtight containers and refrigerate for up to 2 days or freeze for up to 1 month.