Spinach, feta and carrot muffins
The recipe for these muffins came originally from a cool friend Gwendol (thanks Gwendol!). The recipe may have changed a bit but it is still just as moreish. It works well as a gluten free version also – simply substitute gluten free flour plus 3 teaspoons of gluten free baking powder for the self-raising flour.
Makes 12 standard muffins or 24 mini muffins
Time to make 35minutes
1/3 cup milk
1/4 cup plain yoghurt
1/4 cup canola or sunflower oil
1 cup fresh spinach leaves, chopped
1 cup crumbled Feta
1/3 cup grated parmesan cheese
1 1/2 cups grated carrot
1 1/2 teaspoons ground cumin
1/2 teaspoon chilli flakes
1 1/2 cups self raising flour
1/4 cup grated Edam cheese
1/4 cup pumpkin seeds
1. Preheat oven to 180oC. Place milk, yoghurt, oil, spinach, feta, parmesan, grated carrot, cumin, chilli flakes and eggs in a large bowl; mix to combine.
2. Add flour and mix gently until just combined (too much mixing toughens the muffins). Spoon into lightly oiled muffin tins, sprinkle with topping and bake until cooked (around 15 – 20 minutes for standard muffins, or 10 – 12 minutes for mini muffins.
Healthy Habits – apply to other savoury muffins
- include vegetables, adds fibre and boosts nutrient value
- use minimum amount of oil
- include nuts or seeds