30 min
12 Muffins
Autumn
Get organised and sort out a week’s worth of breakfasts with these scrumptious spinach and feta muffins. Make the most of Australia’s southern spinach and throw them in these cheesy, green muffins.
Ingredients
Method
- Preheat the oven to 200 degrees. Brush twelve-cup muffin tray with canola oil to grease.
- Sift the flour into a bowl, and add the shredded spinach, feta, parmesan, tomatoes, and stir to combine. Whisk the milk, butter, egg and dill, until well combined.
- Add the wet mixture to the dry and use a spoon to stir just enough so that it begins to combine.
- Divide the mixture into the muffin tray, and top with the parmesan. Bake the muffins for 20 minutes. Turn out onto a wire rack to cool. Serve the muffins hot, or even later at room temperature.