Ingredients 2 cups of self raising flour
1 cup of skim milk
80g of melted butter cooled
2 eggs lightly beaten
100g of reduced fat feta cheese
3 tablespoons of Spanish sautéed onions (from a can)
1 cup of baby spinach chopped, stems removed
Preheat the oven to 200 degrees Celsius.
Line a 12 hole muffin tin with 10 cupcake/ muffin cases.
In a bowl add the self raising flour and make a well in the centre.
When butter is cool add in the milk and one egg. Make sure butter has cooled completely and you add the milk in first if you add the egg to warm butter and whisk it in, it will scramble.
Next add the egg and milk mixture to the flour and mix with a fork to combine.
When the base mixture has been made start to add in the fillings.
Base mixture will look like this
Take the can of sautéed onions and drain three tablespoons.
Sautéed onions that I use. Lots of flavour
Crumble the feta over the muffin mix, then add the spinach and the onion.
Fold in the fillings and start to fill the muffin cases with the mixture.
Fill each one leaving about 1 cm from the top of the muffin cases.
Fill each one until you run out of mixture. Mine made 9. Remove the excess muffin cases and keep for later.
In a bowl whisk the second egg and use a pastry brush to brush a little over each muffin so it will be golden on top.
Muffins ready to go into the oven, some with spinach some without
Bake for 20 minutes.
Remove from the oven and allow to cool before serving.
This also works gluten free by replacing the flour with 2 cups of gluten free self raising flour.