There’s something really rewarding about taking a batch of freshly risen muffins out of the oven. I much prefer the savoury variety over its’ sickly sweet choc chip cousin. I usually make these for Michael’s fishing trips, or for the Sunday breakfasts at home in Cape Town. They never last long in our household!
One can substitute different fillings for this recipe – I love to use the combination of sweet corn, bacon & parsley. Once cooled, the muffins can be stored in an airtight container for two to 3 days. Alternatively, freeze on the day of baking for up to two months.
2 cups cake flour
6 tsp baking powder
¼ tsp salt
2 cups white cheddar cheese, grated
1 cup cooked spinach, well drained and finely chopped
2 discs of feta, cubed
½ to 1 cup milk (depends on how moist spinach is!)
½ cup extra white cheddar, grated
- Preheat oven to 190°C, thermofan setting. Grease a muffin pan with oil spray or clarified butter.
- Sift dry ingredients and add cheese, spinach and feta.
- Add ½ cup milk, the mixture should be soft and dropping consistency. Add the extra milk if necessary.
- Generously fill the muffin pans and top with a little grated cheddar and paprika.
- Bake for 15 – 20 min.
- Serve warm, with lashings of butter, white cheddar and tomato jam.
Alternatively substitute the spinach and feta for:
- ¾ cup canned whole sweetcorn, drained
- ½ cup bacon, chopped
- 1 tbsp. finely chopped parsley
If you try my Sunday Spinach & Feta muffins at home, don’t forget to snap and share with #galoobrious