{This is a wonderful mediterranean combination and an ideal lunchtime treat. makes 6 large muffins or oodles of tiny ones.}
Ingredients:
• 265g plain flour
• pinch of salt
• 1 tbsp baking powder
• 2 tbsp caster sugar
• ¼ tbsp nutmeg
• 240mL milk
• 3 tbsp olive oil
• 1 lightly beaten egg
• 200g chopped cooked spinach
• 100g pine nurs
Recipe:
Preheat the oven to 175 degreed celsius. Grease a large 6-cup muffin tin.
Mix the dry ingredients in a medium bowl. In a large bowl, combine the milk, oil and egg with an electric whisk until well combined. Fold the flour mixture into the milk mixture and stir until nearly combined. Stir in the spinach and pine nuts.
Spoon the batter into the prepared tin. Bake for 20 minutes.
Remove tin from oven and cool for 5 minutes. Remove the muffins and cool on a rack.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
VARIATIONS:
• use less sugar
• add fetta or 60g chopped black olives
• mix 4 tbsp freshly grated parmesan cheese in with the spinach and pine nuts. Sprinkle ½ tsp parmesan on top of each muffin before baking.
• substitute 60g fresh basil pesto for spinach
Source: Alex's muffin book
[ Last edited 03/01/2007 07:12pm ]
