Savory Spinach Feta And Peppadew 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.

EASY SPINACH AND FETA MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
• Prepare muffin tin: Brush it well with oil. Sprinkle a little four into each spot and shake the container so that the spots are all evenly coated with a thin layer of flour. Turn the tin upside down over the sink and pat it gently on the backside to help remove the excess flour.
• Prepare ingredients: Wash the spinach, dry it well, and chop it. Crumble the feta, grate the Parmesan cheese, and the garlic. Keep them separated.
• Beat egg, buttermilk, canola oil, grated garlic cloves in a large bowl. Add the grated Parmesan and the chopped spinach and combine.
• Mix flour, baking powder, salt, black pepper, and nutmeg in another bowl.
• Combine: Carefully fold the flour mixture into the wet mixture. Fold in the pine nuts and the feta. At first, you will think that you will not be able to incorporate the chopped spinach into the batter. Don't worry about it; the muffins will come out perfectly even if the batter looks rough.
• Mix only shortly, don't overmix.
• Scoop the batter into the muffin tin.
• Bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Let rest in the tin for about 5 minutes, remove and let cool on a wire rack.

SPINACH AND FETA MUFFINS

Steps:

• Pre heat the oven to 190'C fan bake or 200'C regular bake.
• Put the oil, egg, milk and spinach into a a food processor and process until finely chopped.
• In another bowl mix all the dry ingredients together and then fold through the feta cheese until it is coated.
• Add the spinach mixture and combine until just mixed.
• Place in greased muffin tins and fan bake for approx 25 minutes.
• Remove from oven and leave in pans for a few minutes before placing on a wire rack to cool.
• Serve warm or cold.
• *Note: you can also add in some chopped sundried tomato, chopped spring onions or chopped red or green capsicums to vary the flavour.

SPINACH SAVOURY MUFFINS

Steps:

• Set the oven to 180. Place the spinach in a food processor and blitz until shredded (not pureed). Add to a bowl along with the grated cheese and dried thyme.
• Crack the 2 eggs into a bowl and mix along with the yoghurt.
• Sieve the flour and baking powder over the bowl then mix well to combine
• Spoon into a muffin tray and bake for 20-25 minutes before allowing to cool.

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY

Steps:

• You will need a 12 hole mini-muffin tin.
• Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
• Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
• Pre-heat the oven to gas mark 6/400F/200°C.
• Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
• In another bowl beat the egg, then add in the milk and give it a good whisk again.
• Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
• Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
• Arrange the muffin cases into the muffin tins them spoon the mixture into them.
• You may even spoon the mixture straight into the tins but they will have to be well-greased.
• Beat the second egg and brush the muffin tops with it.
• Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
• Remove the muffins from the tins and serve immediately.

SPINACH-FETA-MUFFINS

Steps:

• Line your muffin pan with paper cups and cut the feta cheese into small chunks.
• Preheat the oven to 180°C.
• In a bowl mix flour, baking powder and salt. In another bowl combine spinach, eggs, olive oil and milk. Add in the flour mixture and be sure not to overmix. Fold in the feta cheese cubes.
• Pour dough into the muffin pan and bake for about 20 minutes.