Delicious, moist muffins, excellent accompaniment to a tomato soup. I would have them for breakfast as well, and the best thing is that they do not lose the softness even the day after baking (obviously kept in a sealed container). Highly recommended!
Ingredients
- 2½ cup wholemeal flour (not the strong bread type, they will be too dry)
- handful of spinach, chopped (or more, if you like)
- 150g feta cheese, crumbled
- ½ cup sun-dried tomatoes, chopped
- 1⅓ cup milk
- 50g melted butter
- 1 egg
Instructions
- Preheat the oven to 200 degrees C. Line a muffin tin with baking paper.
- Sift flour into a large bowl. Add chopped spinach, crumbled feta, chopped tomatoes and mix together.
- Whisk egg, milk, and butter and fold in the dry ingredients until just combined.
- Pour the mixture into the muffin tin. Bake for 20 minutes or until the stick comes out clean.
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