If you like savoury muffins, you’re absolutely going to love these. The 3-cheese combo is delicious; but if you’re not a fan of haloumi (what … who doesn’t like it!) just add a bit more feta instead. Best eaten whilst still hot or they are extra yummy if you toast them in a fry or grill pan. Heat the pan, melt a dob of butter, slice the muffin in half and place in the pan. Cook for a few minutes until browned. YUMMMMMMM!
Time: Make time - 20 minutes, cook time – 20 mins.
Serves: Makes 12 large muffins.
200 g baby spinach
100 g feta cheese
100 g haloumi (We used chilli haloumi, but unflavoured haloumi works just as well and you can add ¼ - ½ dried chilli flakes if you like a hint of heat in your savoury muffins.)
¼ cup parmesan
100 g butter
1 cup buttermilk (Buttermilk adds to the flavour, but normal milk is fine to use)
2 ½ cups SR flour or wholemeal flour
1 tsp baking powder
¼ cup pine nuts
1 tsp dried thyme
1 tbsp poppy seeds or sesame seeds
Step 1: Set the oven to 2000 C; fan-forced mode for even cooking.
Step 2: Line muffin tins with baking cases or lightly greases tins if you don’t want to use paper cases
Step 3: Chop the spinach roughly.
Step 4: Chop the feta and haloumi into small cubes and grate the parmesan cheese.
Step 5: Mix the spinach and cheeses together in a bowl.
Step 6: Add the flour, baking powder, thyme and mix into the spinach and cheese combo.
Step 7: Melt the butter and leave to cool slightly.
Step 8: Whisk the eggs (hand whisker or electric, whatever is at hand); add the milk to the eggs and whilst whisking pour in the melted butter.
Step 9: Using a spoon, mix the egg/milk mixture in with the spinach/cheese/flour mix.
Step 10: Add the pinenuts and stir through
Step 11: Spoon the batter into the muffin tins about 2/3rds full.
Step 12: Sprinkle seeds over the top for deco.
Step 13: Bake for approx. 20-25 minutes.
Step 14: Leave the muffins to cool slightly in the tin for about 5 minutes then remove from cases/tin and place onto a cooling rack.
Much love from the AR Activewear team xx