Name: Spinach and Parmesan muffins
Cook time: 40 min
Yield: Makes 12 large muffins
Ingredients: Filling; 200g cream cheese; 5ml (1 tsp) salt; 30ml milk; Batter; 300ml milk; 500g self-raising flour; 10ml (2 tsp) baking powder; 80g Parmesan, freshly grated; 110g Cheddar, freshly grated; 2,5ml (½ tsp) hot chilli powder; salt, to taste; 100ml olive oil; 3 large eggs; 125g spinach leaves, finely chopped; sesame and pumpkin seeds, to sprinkle

Print Recipe

Spinach and Parmesan muffins

Serves: Makes 12 large muffins

Cooking Time: 40 mins

Ingredients

Filling
200g cream cheese
5ml (1 tsp) salt
30ml milk
Batter
300ml milk
500g self-raising flour
10ml (2 tsp) baking powder
80g Parmesan, freshly grated
110g Cheddar, freshly grated
2,5ml (½ tsp) hot chilli powder
salt, to taste
100ml olive oil
3 large eggs
125g spinach leaves, finely chopped
sesame and pumpkin seeds, to sprinkle

Instructions

Preheat the oven to 200°C. Line a 12-hole muffin tin with paper cases.

For the filling, combine the cream cheese, salt and milk in a mixing bowl and set aside.

For the muffins, pour the milk into a bowl and sift in the flour, baking powder, Parmesan, Cheddar and chilli. Mix well and season.

Combine the oil and eggs and fold gently into the batter along with the spinach, being careful not to over-mix.

Divide two thirds of the batter between the muffin cases. Place a dollop of filling on each muffin and top with the remaining batter. Sprinkle a few sesame and pumpkin seeds on the muffins and bake in the top third of the oven until cooked and golden, about 25 – 30 minutes.

Remove the muffins from the oven and leave to cool for 5 minutes before serving. Serve either hot or cold.