Spinach and Goat's Cheese Muffins
- 25g unsalted butter
- 200ml milk
- 100g baby spinach leaves
- 1 2/3 cup (250g) plain flour
- 1 tbs baking powder
- 1 tsp bicarbonate of soda
- 2/3 cup (50g) finely grated parmesan
- 1 egg
- 120g soft goat's cheese
- 8 vine-ripened cherry tomatoes
- Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.
- Sift dry ingredients into a large bowl. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. Prick tomatoes several times, then place one in centre of each muffi n. Bake for 20 minutes or until muffi ns are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.
No comments:
Post a Comment