SPINACH-FETA-MUFFINS
Oh so yummy savoury muffins! Great when invited to a barbecue and looking for something special to bring along.
Provided by Lalaloula
Categories Lunch/Snacks
Time 35m
Yield 12 muffins
Number Of Ingredients 8
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.
Nutrition Facts : Calories 199.3, Fat 10.9, SaturatedFat 3.9, Cholesterol 47.8, Sodium 488.6, Carbohydrate 18.7, Fiber 1.1, Sugar 0.8, Protein 6.7
SPINACH AND FETA MUFFINS
A heathly and easy to make savoury muffin. This comes from my "Annabelle Cooks" recipe book. You can make texas, regular,or mini muffins, depending on how you want to serve them:) ****Oooops!!!! Thanks to a very observant chef I had missed out the baking powder. This has now been corrected in the ingredients list. My apologies to anyone who has made them without this essential ingredient!!!! I must have had a 'senior' moment :)
Provided by Jen T
Categories Quick Breads
Time 35m
Yield 12-30 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.1, Fat 19.6, SaturatedFat 4.9, Cholesterol 32.3, Sodium 388.2, Carbohydrate 40.2, Fiber 1.5, Sugar 0.7, Protein 8.8
EASY SPINACH AND FETA MUFFINS
These delicious, savory spinach and feta muffins are easy to make and perfect for brunch, lunch, dinner, or your lunchbox.
Provided by Adina
Categories Appetizer
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 muffin, Calories 245 kcal, Carbohydrate 19 g, Protein 7 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 43 mg, Sodium 499 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g
FETA, SPINACH, AND BASIL OMELETTE MUFFINS
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Provided by Lorraine Pascale
Categories HarperCollins Brunch Breakfast Omelet Muffin Spinach Arugula Egg Tomato Feta Quick and Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
- Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
- Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
- Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
- Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
- Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
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