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Spinach, Cheese & Goat’s Cheese Muffins




Source of Recipe


T-FAL magazine


List of Ingredients




240 ml/8 1/2 fl oz organic full fat milk
70 ml/2 1/2 fl oz extra virgin olive oil
115g/4 oz cheddar cheese, finely grated
85g/3 oz parmesan cheese, finely grated
140 g/ 5 oz fresh spinach, half finely chopped, half roughly chopped
1 fresh red chilli, deseeded and finely chopped
3 large organic eggs
455g/1lb plain flour, sifted
4 teaspoons baking powder
pinch of sea salt
225g/8 oz goat’s cheese, crumbled
1 handful of sesame & pumpkin seeds to sprinkle over the top



Recipe



Preheat oven to 180°/350°F/gas 4

In a large bowl, mix together the milk, oil, cheeses, chilli and eggs.

Add the flour, baking powder and salt, gently mix together.

Divide the muffin mixture in half, and spoon into the muffin moulds with equal amounts of each. Then crumble some goats cheese into each divide the other half of the muffin mixture over the top. Sprinkle the top of each muffin with the sesame and pumpkin seeds and bake in the oven for about 20 minutes until risen and golden.

Cool slightly before popping out of the moulds