Seriously the smell coming from my kitchen now is mouthwatering!!
Week 8 brings us Spinach and Cheese Muffins.
I’ve just taken these out of the oven and as i write this they are still warm. Sitting on the cooling rack begging to be eaten. I am thinking i might have to put one out of its misery before its completely cold!
As usual gather all your ingredients:
30 grams butter
1/2 small red onion, finely chopped
360 grams plain flour
2 1/2 tsp baking powder
1 tsp cayenne pepper
250 grams Cheddar Cheese, grated
220 ml whole milk
1 egg
130 grams baby spinach leaves12 hole muffin tray lined with paper cases.
1/2 small red onion, finely chopped
360 grams plain flour
2 1/2 tsp baking powder
1 tsp cayenne pepper
250 grams Cheddar Cheese, grated
220 ml whole milk
1 egg
130 grams baby spinach leaves12 hole muffin tray lined with paper cases.
Preheat oven to 170 degrees c.Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.
Put the flour, baking powder, cayenne and cheese in a large bowl. In a seperate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a whisk until all the ingredients are well mixed.
Stir in the onion and spinach with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the oven for 30-35 mins or until deep golden and the sponge bounces back when touched.
A skewer inserted into the centre should come out clean.
Leave to cool slightly in the tin before turning out onto a wire tray to cool completely.I had no muffin cases so have made a total of 18 cupcake size ‘muffins’. The mix is a little dry so takes some spooning into the cases – you will need to smooth it down if you want your normal rounded top type muffins but i think with these being savoury you can get away with the more ‘rustic’ look)
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