No Bread? What’s In the Fridge? Whack it in a Savoury Muffin
18 November 2014
I used to have a mega freak out when I’d wake up and there was no kind of bread thing in the house for the girl’s lunches. Freak out no more!
I know the savoury muffin is perhaps a little 90s and a bit of a friend of the focaccia (how classy were you ordering one in the 90s though), but they really are delicious, handy and super easy to make. Just look at what is in the fridge or the pantry and whack them in the base of this super simple muffin mix.
Oh and my apologies for posting this late, I make lunch for all the kids at my girl’s school every Wednesday and it took me a little longer than anticipated this evening. But it was worth it, look at how they turned out! Man I love those kids, they really are awesome, and it is a real joy to feed them each week (seriously, I freaking love it).
Spinach and Feta (or whatever you have in the kitchen) Muffins
What You Need
- 250g baby spinach, quickly wilted in a pan with a lid on
- 2 1/4 cups self-raising flour
- 200g feta, crumbled
- 100g cheddar cheese, grated
- 1 cup milk
- 2 eggs
- 125 gms butter, melted and cooled
What You Need to Do
- Preheat oven to 200C and put 12 muffin / cupcake liners in your muffin tray, I do this because it is easier to keep clean, it is easier for the kids to hold at school and they are pretty.
- Put flour into a bowl and season with salt and cracked black pepper (give it a little whisk, or you can sift if you have the energy).
- Stir the feta and cheddar, then make a well in centre.
- In a jug, whisk together the milk, eggs and melted butter, pour into the flour mixture.
- Fold until just combined.
- Stir in spinach. Do not over mix, the batter should be lumpy.
- Fill muffin tray to ¾ full.
- Bake for 20 minutes or until muffins are golden and delicious.