Spinach & Fetta Muffins


Canola oil to grease
375g (21/2 cups) self-raising flour
250g (about 1/2 bunch) English spinach trimmed, washed, dried, shredded
150g feta cheese, crumbled
110g (1/2 cup) chopped semi-dried tomatoes
2tbs finely grated parmesan
330ml (11/3 cups) milk
90g butter, melted
1 egg
2 tbs chopped fresh dill
2 tbs finely grated parmesan, extra


1. Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease.

2. Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).

3. Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.


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