Garlic Bread Muffins

So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔

I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away! 

Garlic Bread Muffins
Buttery, garlicy, herby soft muffins
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Ingredients
  1. 250g - plain flour
  2. 11/2 tsp - baking powder
  3. 1/2 tsp - bi-carb soda
  4. 1/2 tsp - salt
  5. 1 - egg, lightly whisked
  6. 220ml - whole milk
  7. 3 tbsp - sour cream or yoghurt
  8. 60ml - vegetable oil
  9. 1-2 tbsp - finely chopped fresh parsley
  10. 4 garlic - cloves, crushed
  11. 200g - grated cheddar
  12. 90g - salted butter + extra for greasing
  13. Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
Instructions
  1. Preheat oven to 180C
  2. 1. Grease a 12 hole standard muffin tin with melted butter
  3. 2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
  4. 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
  5. 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
  6. 5. Add the milk mix to the flour mix, gently mix but don't over mix
  7. 6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
  8. 7. Repeat for the rest of the muffins.
  9. 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.
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Lemon and Poppy Seed Muffins

I loved the fact these muffins had a glazed lemon on top (well it started off at the bottom) of each muffin. They looked super nice in the original recipe. However mine didn’t exactly turn out like the original one :(. 

This took a bit longer to make then normal muffins as you have to glacier the lemon slices. I should have done this the day before as it was mentioned. 

Out of all the recipes I made for my Afternoon Tea this one didn’t work out as I had a lot of cake mixture left over. The mixture was made for 12 muffins but it left me with more then 5 cupcake left ekkkk :s not a good start. To top it off the cake mixture didn’t seem like it was cooked properly, I kept checking it with my cake tester with cake residue coming out. So instead of having a nice golden brown colour the cakes look overcooked booooooo! :( Oh well they were still edible and tasted nice. 

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Lemon and poppy seed muffins
Yields 16
Crispy poppy seed and tangy lemon muffins
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Ingredients
  1. 2* (3) - lemons
  2. 2 cups - sugar
  3. 1 cup - water
  4. 11/2 - cups flour
  5. 11/2 tsp - baking powder
  6. 1/4 tsp - salt
  7. 113g - unsalted cubed soft butter
  8. 2 - medium eggs
  9. 1 tsp - vanilla extract
  10. 2/3 cup - milk
  11. 1 tbsp - poppy seeds
Instructions
  1. 1. To start make the glacier lemons. These can be also made a day ahead.
  2. 2. To make the glacier lemons use a sharp knife and slice 12 thin slice of lemons and remove any seeds. Bring the water and 1 cup of the sugar to a boil in a saucepan. Once all the sugar has dissolved, reduce the heat to low, add lemon slices and simmer for 15 minutes. Turn off the heat and use tongs to carefully place one lemon wheel in each muffin tin.
  3. 3. Preheat the oven to 190°C and line a muffin tin with 12 cases.
  4. 4. In a bowl whisk together the flour, baking powder, and salt in a bowl and set aside.
  5. 5. Zest and juice the remaining lemon.
  6. 6. In a stand mixer or hand mixer beat the butter and remaining 1 cup of sugar until light and fluffy. Add the eggs, one at a time, mixing until just incorporated, then add the vanilla, lemon zest and juice.
  7. 7. With the mixer on low, add the flour mixture to the butter-sugar mixture, alternating with the milk, until the batter is completely incorporated. Fold in the poppy seeds. Spoon the batter into the muffin tin, filling each cup about 3/4 full. This is where I knew I had much more mixture!
  8. 8. Bake for 15 minutes (I had to cook mine for 30 mins) or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool, then run a knife around each cup to loosen up the cakes. Invert the cakes onto a serving platter so the lemon slices face up.
Notes
  1. * I had to use another lemon to get 12 slices out.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
 
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Mini Feta, Olive and Rosemary Muffins

I was still in the mood of using my mini muffin tin after making my Mini Christmas Muffins. There is always more of a demand of having savoury foods in my house, so I thought I would look for a recipe used the measurements for mini muffins.

I wanted to add Olives and Feta not Goats Cheese yuk!

These were quire tasty but they do look quite anaemic. As like my Christmas muffins, I can’t seem to get the colour on these mini bad boys! I’m not sure why it is? 

These are really easy to make, so give it a go and they look so cute too!

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Mini Feta, Olive and Rosemary muffins
Yields 10
Moist and flavoursome mini savoury muffins
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 tbsp - butter (I used oil)
  2. 1/3 cup finely chopped red onion
  3. 3/4 cup - Plain flour
  4. 1/2 tbsp - baking powder
  5. 1/4 tsp - salt
  6. 1/2 cup - milk
  7. 1 - egg (I used medium)
  8. 1 tbsp - Greek yogurt
  9. 1 tbsp - freshly chopped rosemary, plus more for garnish
  10. 6 - olives chopped
  11. 2 ounce - softened goat cheese - No way!!! I used feta
Instructions
  1. 1. Preheat oven to 200°C. Lightly spray the muffin tin with oil spray.
  2. 2. In a large bowl, sift together the flour, baking powder and salt. Add the olives, rosemary
  3. 3. In a jug, whisk together the egg, milk, oil and Greek yogurt.
  4. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix.
  5. 4. Evenly spoon the batter into 10 muffin tins. Add a rosemary as a garnish.
  6. 5. Bake for 20 minutes, or until golden brown.
Notes
  1. Add or remove any ingredients be experimental!!!
Adapted from Tablespoon
Adapted from Tablespoon
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Mini Little Christmas Muffins

I baked my first ever Christmas Cake today wohoo, but as you know you have to feed it so no eating until Christmas time.

I really was craving to eat cake bit didn’t know what to bake? but whilst the Christmas cake was cooking in the oven it smelt so yummy and spicy which inspired me to find a recipe for Christmas style muffins which I did. I came across a recipe for mini fruit muffins and I thought this would be perfect. I made it Christmasy by adding the spices, I should have really got in there with some brandy but didn’t think of it at the time. Doesn’t mean you guys can’t ;).
 
I wanted to make use my mini muffin tin as I haven’t used the tin for a while and when there is mini cakes available people generally are more willing to having them as they are not as daunting as the normal sized ones.

These were moist and full of fruit, they did look a bit anaemic though. I liked them and they satisfied the craving of Christmas cake I was having.

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Mini Little Christmas Muffins
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Ingredients
  1. 1 large egg
  2. ¾ cup brown sugar
  3. ¼ cup coconut oil, melted
  4. 4 Tablespoons plain Greek yogurt
  5. ½ cup applesauce
  6. 1 teaspoon vanilla extract
  7. 2 Tablespoons orange juice
  8. 1 cup all-purpose flour (I used white whole wheat flour)
  9. ¼ teaspoon ground cinnamon
  10. ¼ teaspoon ground nutmeg
  11. ⅛ teaspoon ground cloves
  12. ¼ teaspoon ground ginger
  13. ½ teaspoon baking soda
  14. ¼ teaspoon baking powder
  15. ¼ teaspoon salt
  16. 1 cup dried fruits
  17. 1 cup nuts, coarsely chopped
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Savoury muffins

I do enjoy eating cheese savoury muffins. I have a recipe on my blog for Cheese and Spinach savoury muffins already. They were really yummy but they did take a long time to make, so I wanted a quicker recipe to try for those times when your in a rush and need your instant savoury muffin hit.

These muffins turned out really well, I really liked this recipe, it was the basic wet to dry mix and they turned out moist and light. I would definately use these for my quick recipe fix.

The website I used has a number of different amazing veg recipes I would check it out, she’s really good.

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Savoury muffins with feta cheese and spinach
Yields 12
Moist savoury muffin with feta, cheese and spinach
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 250g - plain flour
  2. 2tsp - baking powder
  3. 100g - cheddar cheese, grated
  4. 70g - fresh spinach, roughly chopped
  5. 240ml - milk
  6. 60ml - olive oil
  7. 2 - eggs - medium eggs
  8. 75g - goat's cheese, coarsely crumbled - I used feta
  9. 2 medium tomatoes, thinly sliced
  10. 1/4 tsp - Salt
  11. Black pepper
  12. 1 tsp - chilli flakes
Instructions
  1. 1. Preheat the oven to 190°C and line a muffin tin with muffin cases.
  2. 2. In a medium bowl combine the flour, baking powder, grated cheddar and chopped spinach in a along with salt, pepper and chilli flakes.
  3. 3. In a separate bowl or jug, combine the milk, oil and the eggs, and beat lightly. Add the feta cheese.
  4. 4. Add the wet ingredients to the dry, and fold in until just combined.
  5. 5. Fill each muffin tin 3/4 you may find you have less then 12 to fill which is fine.
  6. 6. Bake for 25-30 minutes, or until the muffins are golden brown on top.
Notes
  1. I added chopped olives.
  2. You can add whatever extras you like.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Peanut Butter Chocolate Chip Muffins

Peanut butter is amazing right?, don’t you think? Well I do, I love it it’s just soooo yummy and works well in savoury and works aaaaamazingly in sweet as well. When I have made anything sweet using peanut butter, most people do find it odd, but it’s same as salted carmel, adding the salty, savoury to sweet works really well. 

I was interested to try this recipe for peanut butter muffins, they seemed really moist and creamy. Mine didn’t turn out as moist I think I overcooked them arrhhhh…it’s such a simple thing to do, all oven are different but I always forget to check :s. I should really learn from my mistakes. 

I brought this new muffin tin from Ikea, I’ve seen it in there for a while and thought you know what I’m going to treat myself. It’s amazing and gives a really different ‘cafelike’ muffin look! I would advise you to buy one.

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Peanut Butter Chocolate Chip Muffins
Yields 12
Smooth peanut butter and chocolate chip muffins.
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Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
Ingredients
  1. 11/2 cups - plain flour
  2. 1/2 cup - whole wheat flour
  3. 2 tsp - baking powder
  4. 1/2 tsp - salt (I didn't add this)
  5. 2 tbsp - unsalted butter, at room temperature (I used oil)
  6. 2/3 cup - smooth peanut butter
  7. 2/3 cup - packed light brown sugar
  8. 2 - large eggs
  9. 1 cup - milk
  10. 3/4 cup - chocolate chips
Instructions
  1. 1. Preheat oven to 220°C and spray a 12 count muffin tin with nonstick cooking spray.
  2. 2. In a medium bowl, sift together the flours, baking powder, and salt.
  3. 3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter or oil, peanut butter and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
  4. 4. Add the dry ingredients (I added the chocolate chips too) to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate chips.
  5. 5. Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
  6. 6. Bake for 5 minutes at 220°C, then turn the heat down to 190°C and bake for 12 - 15 minutes check as it maybe done quicker.
  7. 7. Let them cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
Adapted from Chez Cateylou
Adapted from Chez Cateylou
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Cream egg muffins

When it’s Easter  all I can think of is Cadburys Creme eggs for my mum and hot cross buns for me.

Every year as soon as the creme eggs are in the shops I buy a box for my mum, she absolutely loves them, whereas I do find them slightly sickly. I can cope with the mini eggs they’re a little tiny version of the mother eggs and more cope-able.

My brother had this great idea to use the mini eggs in muffins! I was like what a great idea  (bit shocked he came out with it hehe) and as I haven’t made muffins for a while I thought why not? Then I thought hmmm…do I stuff a mini egg into each muffin mixture or do I break the mini eggs and add that into the muffin mix…then why not try both it’s about experimenting right???

I used a muffin recipe I found and adjusted to add the creme eggs. I wanted to try these muffins and had a great opportunity. 

Well here are the results…

These are the muffins stuffed with the creme egg.
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These are the muffins with the creme eggs broken into the mixture.
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I was a bit disappointed with the stuffed creme egg muffin, they don’t look appealing at all. I much prefer the broken creme eggs, they look more appealing and the mixture is disturbed through out.

I think I need to experiment with the muffins a bit more…I thought I could use broken creme eggs and then top it off with a mini creme egg at the top. Instead of putting half the mixture then the creme egg then topping it off with the muffin mix again. 

Creme egg muffins
Yields 12
Creme egg muffins using mini creme eggs just perfect for Easter.
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
Ingredients
  1. 310g - plain flour
  2. 150g - sugar (I used castor)
  3. a pinch of cinnamon
  4. a pinch of salt
  5. 15g - baking powder
  6. 2 large - eggs
  7. 5 tbsp - buttermilk
  8. 70g - oil
  9. 260g - greek yogurt
  10. 100 grams dark chocolate - I used 12 mini eggs altogether
  11. 1 vanilla bean - I used 11/2 tsp good quality vanilla extract
Instructions
  1. 1. Preheat the oven to 220°C and line 12 muffin cases in a muffin tin.
  2. 2. In a large bowl all the dry ingredients and mix.
  3. 3. In another bowl add all the wet ingredients, the buttermilk*, eggs, oil, vanilla extract and greek yoghurt.
  4. 4. Add in all of the wet ones and mix with an electric wire whisk until combined and free of lumps. Don't over mix.
  5. 5. At this point I spooned half the mixture into a the case added a creme egg then adding the rest of the mixture until it was 3/4 full. I did this until I had 6 muffins. Then I crushed the rest of the creme eggs and folded into the mixture and the spooned them into the cases until it was 3/4 full.
  6. 6. Bake at 220ºC for the first 10 minutes and lower the temperature to 180ºC and bake for 6-8 minutes or until a toothpick comes out clean when inserted in the center.
Notes
  1. Buttermilk is really easy to make you don't need to buy it. In a bowl add the milk a couple of drops of milk let to stand for 5 mins and there you go buttermilk done!
  2. Keep an eye on the muffins the recipe called for baking for another 10 mins but I took them out before then, all ovens vary so check on yours.
Adapted from Honey and Figs
Adapted from Honey and Figs
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Pumpkin cream cheese muffins

I have had a tin of pumpkin puree for a while now, I was getting excited after seeing all the pumpkin recipes available, this made it really confusing for me and I get confused easily!!!. I haven’t really cooked much pumpkin stuff, I remember I made pumpkin pie once and I didn’t think much of it, it lacked flavour and sweetness, it was a bit of a disaster :(. I was willing to try again and it’s all the rage in America but not as much here, although I think there is a craze for it now. I also love using spice in my recipes and knowing I could spice this up is perfect.

I finally decided on making two things, the muffins and pumpkin scones, there was enough to make both items.

The original photo of these were so mouthwatering, I was amazed, obviously my photos don’t do it any justice. I did think there was no need for the cream cheese inside, I felt it lacked flavour. I think that if you do want to add the cream cheese maybe mix it with some  sugar and vanilla extract to give it that flavour it needs. I will not add it next time I make it though. Apart from that the muffins were moist.

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Pumpkin cream cheese muffins
Yields 12
Delicious pumpkin muffins
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 1 1/2 cups - plain flour (190g)
  2. 2 tsp - pumpkin spice
  3. 1/2 tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1 tsp - salt
  6. 2 - eggs (I used medium)
  7. 1 1/2 cups - light brown sugar (300g)
  8. 1 cup - pumpkin puree (220g)
  9. 1/4 cup - vegetable oil
  10. 1/2 tsp - vanilla extract
  11. Cream cheese (keep in the fridge until step 5) - cut into 12 pieces
For Strudel
  1. 1/3 cup - plain flour
  2. 3 tbsp - dark brown sugar
  3. 2 tbsp - unsalted butter, cold - I cut them into cubes
  4. 1/8 teaspoon - pumpkin spice (I used 1/2)
Instructions
  1. 1. Preheat the oven to 180°C and line a muffin tin with 12 cases.
  2. Make the topping - combine flour, dark brown sugar, pumpkin spice and then mix. Then add the butter and crumble until it forms crumbs - leave in the fridge.
  3. 2. In a medium sized bowl add the flour, pumpkin spice, baking soda, baking powder, salt and mix.
  4. 3. In another bowl or jug add eggs and lightly whisk then add the light brown sugar, pumpkin puree, vegetable oil, and vanilla extract, mix well.
  5. 4. Pour the wet ingredients into the dry and fold until combined.
  6. 5. Fill the cases until 1/2 full then put a piece of cream cheese in the center of batter, full again until 2/3 full and then sprinkle streusel mixture over muffins.
  7. 6. Bake on the centre shelf for about 25 minutes.
Notes
  1. I would omit the cream cheese out but if you want it then feel free.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Strawberry cheesecake muffins

I have been really bad and not posting recipes!! tut tut I’m a bit naughty.

This was one of the recipes I have been delaying. 

I made these for my mum, I’m not sure why or what reason, I think maybe it was for mothers day? or am I talking a load of rubbish! who knows>>>?

As you might or may not know my mum is a big fan of all things strawberry and lemon, this recipe sounded so yummy I have made apple strudel muffins and they were yummy but these muffins with the addition of cream cheese to make a strawberry cheesecake muffin sounded extra yummy! I think it would impress my mum.

Head over to damn delicious to get the step by step photos of this recipe.

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Strawberry cheesecake muffins
Yields 12
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
For the muffins
  1. 2 cups - all-purpose flour
  2. 1 cup - digestive biscuits (crushed)
  3. 1/4 cup - sugar (see notes)
  4. 1 tsp - cinnamon (I used 1//2 spoon extra)
  5. 1 tsp - baking powder
  6. 1/2 tsp - salt
  7. 1 cup - milk
  8. 1/3 - cup canola oil (roughly about 80ml)
  9. 1 - large egg
  10. 1 - tsp vanilla extract
  11. 1/2 - cup small diced strawberries
For the crumble topping
  1. 1/4 cup - digestive biscuits (crushed)
  2. 2 tbs - brown sugar
  3. 1 tsp - unsalted butter, melted
  4. 1/2 tsp - cinnamon
For the cheesecake mixture
  1. 4 ounces - cream cheese, softened (roughly 113 grams)
  2. 1/4 cup - sugar
  3. 2 tbs - beaten egg
  4. 1 teaspoon - vanilla extract
Instructions
  1. 1. Preheat the oven to 200°C and line a muffin tin with paper liners.
  2. 2. For the crumble topping - in a small bowl combine the crushed digestive biscuits, brown sugar, butter and cinnamon.
  3. 3. For the muffin mixture - In a large bowl, combine the flour, crushed digestive biscuits, sugar, cinnamon, baking powder and salt.
  4. 4. In another bowl or large measuring cup, whisk together the milk, oil, egg and vanilla extract.
  5. 5. Pour wet mixture over dry ingredients and stir until combined don't over mix!.
  6. 6. For the cheesecake topping - whisk together the cream cheese, sugar, egg and vanilla extract
  7. 7. To assemble to muffin :)
  8. I put a 1 tablespoon of the batter first, then added some strawberries. Top with the remainder of
  9. batter and add some more strawberries then 1 tablespoon of the cheesecake mixture. Then
  10. finally add the crumble topping! Phew!
  11. 8. Bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  12. 9. Enjoy your hard work.
Notes
  1. I found the muffins lacked a lot of sugar!, they just wasn't sweet enough for me next time I would add another 1/4 - 1/2 cup of sugar.
Adapted from Damn delicious
Adapted from Damn delicious
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Scrummy spinach and cheese muffins

The original recipe really caught my eye, it had pesto in and they looked very delish but I didn’t have any vegi pesto so I omitted that bit out, I’m not sure if that made a difference to the texture? :s. I am a huge fan of spinach and cheese and when I seen this combination in a muffin form I had to try it.

These are a great for a snack or breakfast or lunch or I don’t know whatever you can think of!
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Scrummy spinach and cheese muffins:
Yields 12
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Ingredients
  1. 3 cups – all-purpose flour
  2. 1 tbsp – baking powder
  3. 1 tsp – salt
  4. 3 – large eggs, beaten
  5. 2/3 - cup olive oil
  6. 1 cup - whole milk
  7. 1 (10 ounce) – frozen chopped spinach, thawed (I cooked the spinach and squeezed out the excess fluid and added 2 cloves of minced garlic)
  8. 1 cup – shredded mozzarella cheese (I used grated 3/4 cheddar cheese and crumbled feta cheese)
  9. * Freshly ground pepper
  10. * 3/4-1 tsp – chilli flakes
  11. * extra grated cheese for the tops.
Instructions
  1. 1. Preheat the oven at 175° and grease a 12 cup muffin tin.
  2. 2. Cook the spinach, squeeze out the excess and leave to cool.
  3. 3. In a big bowl, stir or sift together the flour, baking powder and salt.
  4. 4. In another bowl, whisk together the eggs, olive oil, and milk.
  5. 5. Stir in the thawed spinach and cheese into the wet ingredients.
  6. 6. Make a well in the center of the dry ingredients and pour the spinach mixture with cheese into the centre and cheese. Fold the batter until evenly moistened. DO NOT OVERMIX then fill the muffin cups level with the rim.
  7. 7. If using grated cheese on the top sprinkle it over each muffin.
  8. 8. Cook for 20-25 mins until the muffins are golden brown.
Notes
  1. I would really advise to half this recipe although it does state it will make 12…OMGGGGGG it so didn’t I had so much mixture left even after filling the muffin tin to the top!…I think the size of the American muffin tins must be much bigger then UK ones.
  2. *these are what I added.
Adapted from The candid appetite
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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