The Hummingbird Bakery’s Spinach and Cheese muffins

Morning everyone!

For a couple of weeks ago I baked 17 absolutely delicious muffins with spinach and cheese. A great snack if you want to give your children something pretty healthy to nibble on.

A picture of them when they came straight from the oven! Very tasty! 








Recipe (makes 17 small ones) 

  • 30 g (2 tablespoons) butter
  • ½ small red onion, finely chopped
  • 360 g (2 3/4 cups plain/all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • 250 g (2 cups) grated cheddar cheese
  • 220 ml (1 cup) whole milk
  • 1 egg
  • 130 g (4 oz.) baby spinach leaves
Preheat the oven to 170 degrees (325 degrees F) Gas 3.
Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.
Put the flour, baking powder, cayenne and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric mixer until all the ingredients are well mixed. Stir in the onion and spinach with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the muffin bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.


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