Savory Feta Spinach And Sweet Red Pepper Muffins Food

MEDITERRANEAN SAVOURY MUFFINS

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• Brush a 12 hole standard muffin tin generously with butter
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times.
• Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
• Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

SAVORY SPINACH, FETA, AND ROASTED RED PEPPER MUFFINS

Steps:

• Preheat oven to 375°F
• Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
• Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
• Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
• Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

❈ SAVORY FETA, SPINACH, AND RED PEPPER MUFFINS ❈

Steps:

• Preheat the oven to 375°F (190°C) and line a large muffin pan with 12 muffin liners.
• In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, paprika, and salt. Mix well.
• In a medium bowl, whisk the olive oil, eggs, and milk.
• Add the wet ingredients to the dry ingredients, and use a wooden spoon to stir until the ingredients are just blended and form a thick dough.
• Add the feta, spinach, and peppers, and mix gently until all the ingredients are incorporated. Evenly divide the mixture among the muffin liners.
• Transfer to the oven, and bake for 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
• Set the muffins aside to cool for 10 minutes, and remove them from the pan. Store in an airtight container in the refrigerator for up to 3 days. (Remove from the refrigerator 10 minutes before consuming.)