Spinach, feta and sun-dried tomato muffins

Frozen spinach blocks are great for this recipe.

  • Serves12
  • DifficultyEasy

For the spinach, feta, and sun-dried tomato muffins

480g plain flour
4 tsp baking powder
Pinch of salt
3 free-range eggs, beaten
240ml milk
115g wilted baby spinach
4 tbsp extra virgin olive oil
105g Feta cheese, crumbled
75g Parmesan, grated
170g cooked baby spinach, finely chopped
60g good quality sun-dried tomatoes, chopped
30g mixed seeds (Food Doctor nuts would be great)

For the baked eggs

60g butter
4 tsp Fino sherry
4 large eggs
5g chopped fresh chives
Salt and freshly ground black pepper
1) Preheat the oven to 200C/Gas 6.

2) Line the muffin tin with paper cases or grease with a little olive oil (this recipe makes 12). Sieve the flour, baking powder and salt into a large bowl.

3) Make a well in the centre and pour in the eggs, milk and olive oil very carefully mix together (do not over mix). Next very carefully fold in the feta, Parmesan, spinach and sun-dried tomatoes.

4) Pour into your muffin tins, top with mixed seeds, and place in the oven for 20 to 25 mins when they should be risen and golden.

5) Meanwhile for your eggs, using some of butter, grease four ramekins then divide the spinach between them. Next add 1 tsp of the sherry to each one followed by an egg. Season with salt and pepper and put the remaining butter on top.

6) Arrange the ramekins in a roasting tin and pour in enough boiling water into the tin to come about halfway up each ramekin. Place in the oven and bake for 15 mins until the eggs are set.

7) Finish each one with a sprinkling of chives then serve with the warm muffins.

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