These savoury muffins are great for breakfast on the go! They freeze really well too, so you can make a big batch and then thaw and reheat them as you like.
- Yield: 2 Servings
- Preparation Time: 5 Minutes
- Cooking Time: 20 Minutes
- Oil spray
- 2 large handfuls baby spinach leaves, finely chopped
- 30 g reduced-salt low-fat feta cheese, crumbled
- 140 g wholemeal plain flour
- 1 teaspoon baking powder
- Pinch of sweet paprika
- 4 large eggs
- ½ cup (125 ml) semi-skimmed milk
- Sea salt and ground black pepper, to taste
- 1 tablespoon pine nuts
How to Make It
- Preheat the oven to 180°C (160°C fan/gas 4) and place 6 cupcake liners in a 6-cup muffin tin. Lightly spray the liners with oil spray.
- Place the spinach and feta in each of the cupcake liners.
- Sift the flour, baking powder and paprika over a large mixing bowl and stir until well combined.
- Whisk the eggs, milk, salt and pepper together in a mixing bowl. Add the egg mixture to the flour mixture and stir gently to combine. Do not over-mix.
- Spoon the batter evenly into the cupcake liners and press the pine nuts into the top of each. Bake in the oven for 15–20 minutes or until firm and golden.
- Leave to cool for 2 minutes and serve. Allow the remaining muffins to cool completely and keep in the refrigerator for up to 5 days or in the freezer for up to 2 months.