Spinach and Feta Savory Muffins

The concept of "morning tea" was completely alien to me till I joined the New Zealand work force three years ago. I still remember back to my first week of work when I was completely taken aback by the mass exodus that took place every day at 10 am on the dot, for 15 minutes. But oh my goodness I cannot do without it now! I need my mid morning stretch, caffeine and muffin. Especially since I am one of those breakfast-skippers (Yes, I know, bad Bach!) But let's get past that. By the time 10 am rolls in, I am usually famished so I usually need something more substantial than just coffee.

Savory muffins are standard NZ cafe fare and are often accompanied by the question "Heated with butter?" Yes heated but no butter thanks (I have it almost everyday so no butter seems like a good idea) This is not the most economical way to spend 15 minutes every morning because it is actually quite easy to make these muffins yourself so I decided give it a try. This post is actually called That-Week-I-Finally-Got-Off-My-Fat-Arse-And-Organized-Breakfast.

You can make these with any combination of veggies and cheese really - it is entirely up to you. Personally, I wouldn't put eggplants in it myself - but again it is up to you! The muffins I have here are spinach zucchini and feta muffins and they are delicious and hearty.

Yield - 6 Large Muffins
Time - 40 Minutes

Ingredients

2 Cups Self Raising Flour
2 Eggs
1 Cup Milk
2 Cups Spinach, Shredded
1 Zucchini, Shredded
100 grams Feta Cheese, Cubed
Salt
Olive Oil Spray

Method

Pre heat the oven to 350 Fahrenheit (180 C) 
Shred the zucchini and spinach and cube the feta cheese.

In a large mixing bowl, sift the self raising flour and add the shredded veggies. 

And feta cheese.

Combine gently so as to not do too much damage to the cheese.

In a small bowl whisk the eggs and add milk. Add a couple of dashes of salt.

Gently combine with the flour and veggie mixture. It needs to be light and fluffy so try not to mess with it too much.

Spray olive oil in a jumbo muffin tray to grease it and spoon the mixture equally.

Bake for 20 minutes at 350 F (180 C) till the muffins look like muffins and turn gold brown (all ovens have their own thing that they like to do - you may need to keep an eye on the muffins). Take them out when they have cooled and they will stay in the fridge for a week.

Heated with butter?

Enjoy!

Leave a Comment | LABELS: Breakfast, Snack, Vegetarian