MenuRecipes
View
Spinach, Leek and Feta Muffins
45 mins
serves
Makes 12 muffins
45 mins
serves
Makes 12 muffins
Ingredients
- 30g butter
- 1 leek, thinly sliced
- Salt and freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves, chopped
- 1 x 100g packet Leafy Patch Baby Spinach leaves
- 1 1/2 cups self-raising flour
- 2 eggs
- 90g butter, melted, extra
- 3/4 cup milk
- 150g feta cheese, crumbled
- 2 tablespoons pine nuts (optional)
Tip
Muffins are best enjoyed on the day they are made, but can be kept refrigerated for up to 3 days and refreshed in the microwave. These muffins freeze well and can be defrosted in the microwave. Great back up to have in the freezer for an office lunch or a treat in the lunchbox!
Method
- Melt 30g butter in a large saucepan, add leek, season with salt and sauté over low heat until softened. Stir in thyme leaves and Leafy Patch Baby Spinach until just wilted and remove
from heat. - Place flour in a large bowl. Whisk together milk, extra butter and eggs, gently mix into flour until nearly combined. Fold in spinach mixture and feta until just combined.
- Spoon muffin mixture into 12 paper case lined muffin pans. Lightly press pine nuts into the top of each muffin and sprinkle with black pepper. Bake at 180°C for 15-20 minutes until golden and cooked through. Cool for 5 minutes in the pan before removing to a wire rack to cool completely. Enjoy warm or cool.
Nutritional information (per serve)
Energy
884
KJ
Protein
6.3
G
Total Fat
14.5
G
Saturated Fat
8.1
G
Carbohydrates
13.6
G
Sugars
1.3
G
Dietary Fibre
1.2
G
Sodium
448
MJ
Calcium
MJ
Iron
MJ
