Spinach and goat’s cheese muffins
(from Elyce123’s recipe box)
Makes 9, can be frozen wrapped in a plastic bag, for up to 1 month
Source: delicious. September 2005
Prep time: 20 minutes
Cook time: 25 minutes
Categories: September
Ingredients
- 25g butter, plus extra for greasing
- 200ml milk
- 100g spinach
- 250g plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- good pinch of cayenne pepper
- 50g fresh Parmesan, finely grated
- 1 egg, lightly beaten
- 200g rindless goat's cheese
Directions
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Preheat the oven to 190˚C/fan 170˚C/gas 5. Lightly grease 9 holes of a deep muffin tin with a little butter.
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Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from the heat and pour into a liquidiser or food processor. Whizz until the spinach is finely chopped. Allow to cool for 5 minutes.
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Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the cayenne and some freshly ground black pepper. Stir in the Parmesan. Add the egg and the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, fillin each about half full.
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Add a little goat’s cheese to each muffin hole. Top with the remaining mixture, followed by a little more cheese, pushing the cheese down into the mixture. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.