Cherry Tomato & Cream Cheese Spinach Muffins

Happy Friyay guys! Today’s recipe is Cherry Tomato & Cream Cheese Spinach Muffins – perfect for lunch boxes and as a snack on the go!

Cream Cheese & Cherry Tomato Spinach Muffins

I’m all about lunch boxes recently. My daughter is quite fussy so I try to make her lunch boxes healthy, tasty and suited to her taste at the same time. The good thing is she loves fruit and veg so there’s no issue with that. But when it comes to sandwiches, soups and any other homemade food, she’s quite fussy. Number one rule is ‘no white’ which means no feta, no yogurt, no eggs, no cheese even. For example, the other day she asked me to make her a sandwich for school with ham and bread only. Can you believe it? I was pretty sure she wouldn’t like it but when I picked her up from school she’s finished all her lunch box and even said to me the sandwich was super tasty. Really? 🙂 I guess her taste buds are still developing. 🙂

Cheery Tomato & Cream Cheese Spinach Muffins

Also, she really likes savoury muffins, especially the spinach ones I make. So I thought I’d make some for her lunch box. I used cream cheese which I mixed with the spinach so she won’t tell there’s some. The ones I usually make are with feta cheese and she always picks it out. I added some sliced cherry tomatoes as I know she loves them. However she picked them out too. She really liked the muffins though and even wanted some more for the next day, apart from the cherry tomatoes which she asked me to pick out. 🙂 So, yes I’m all about school lunches now. 🙂

Cream Cheese & Cherry Tomato Spinach Muffins

I personally love these Spinach Muffins, I can’t get enough of them. But how could you not like them – they’re pretty, they’re tiny (like ‘two big bites’ tiny) and they taste amazing. As I already mentioned, perfect for lunch boxes, picnics and simply as a snack on the go.

Cherry Tomato & Cream Cheese Spinach Muffins

These beauties are very simple to make – eggs, flour, spinach, cream cheese and a few cherry tomatoes. All you have to do is mix the ingredients together and bake. Simple as that.

Here’s how to make the Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Ingredients

  • 200g flour
  • 100g spinach, pureed
  • 2 eggs
  • 1cup yogurt
  • 50g butter, melted
  • 200g cream cheese
  • 5-6 cherry tomatoes, sliced
  • 1tsp baking powder
  • 1tbsp mustard seeds
  • 1tsp salt

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl, mix the spinach and cream cheese. Add the butter, eggs and yogurt and mix well.
  3. Gradually start adding the dry ingredients - flour, baking powder, mustard seeds and salt.
  4. Empty the muffin mixture in a greased muffin tray. Throw a few cherry tomato slices and bake in the oven for about 30 minutes.
  5. Enjoy!
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Check out my other Spinach Muffin recipes here:

Spinach Bites

Meatless Monday:Spinach Cups with Cream Cheese

Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds

Spinach & Quinoa Bites

Spinach Pumpkin Cups

Cheesy Chicken & Spinach Bites

I hope you guys like this recipe and hopefully your little ones will love it too. Stay tuned for more quick, easy & tasty recipes, hopefully ‘school friendly’ too 🙂 , coming very soon. xx

Figs & Goat’s Cheese Galette

Happy Wednesday guys! Today’s recipe is Figs & Goat’s Cheese Galette – sweet and sour, the combination of ripe figs, goat’s cheese, buttery galette and a bit of honey is just perfect!

Figs & Goat's Cheese Galette

As you may know I love galettes and I’ve made quite a few different versions, most of them (if not all) savoury ones. So it was time to make a sweeter version of this amazing buttery beauties. I had these ripe figs and all I could think about was figs and goat’s cheese. I got myself some goat’s cheese and I decided I wanted a galette with figs. The rest of it you can see on the photos. 🙂

Figs & Goat's Cheese Galette

The recipe is very simple. The only thing you need to do is the dough for the galette. You’ll only need flour, butter and yogurt, simple as that. I had the Figs & Goat’s Cheese Galette with some honey for a kick of sweetness. And this would especially help when the gigs are not so sweet (and they’re usually not, but are still delicious) :-).

By the way, I’ve also made a Fig Tart that is very similar to the galette. It was a great success so if you’d like, you can find the recipe here:

Fig & Goat’s Cheese Honey Tart

Figs & Goat's Cheese Galette

I feel a bit sad that Summer is almost gone but at the same time so inspired. I’ve got so many ideas for yummy recipes with seasonal fruit and veg that I can’t wait to try them out. I probably need to start jotting them down, they’re so many. Well, to be honest, that’s the case every time the seasons change but hey, I’m a foodie and I get excited about food. 🙂 I hope you do too. 🙂

Figs & Goat's Cheese Galette

Here’s how to make the Figs & Goat’s Cheese Galette

Figs & Goat’s Cheese Galette

Figs & Goat’s Cheese Galette

Ingredients

  • 300g flour
  • 150g butter, melted
  • 1 cup yogurt
  • 1tsp salt
  • 7-8 ripe figs, cut in halves
  • 150g goats cheese
  • 100g cream cheese
  • honey for serving

Instructions

  1. In a bowl combine the flour, butter and yogurt. Add a bit of salt and start making the dough. Cover with a cling film and refrigerate for 30 minutes.
  2. Preheat the oven to 180°C.
  3. Cut the figs in halves.
  4. Roll out the dough and make a circle thick about 1cm. Make sure to leave about 2-3 finger at the edges so you can close the galette.
  5. Spread the cream cheese and add the goat's cheese on top evenly.
  6. Arrange the figs and place in the oven for about 30 minutes.
  7. Remove from the oven and serve with some honey.
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Figs & Goat's Cheese Galette

For more delicious Galette recipes check out the links below.

Egg, Cheese & Tomato Mini Galettes

Zucchini Galette

Tomato, Feta Cheese & Egg Galette

Pumpkin Galette

MeatlessMonday: Red Pepper & Black Olive Cheesy Galette

Mixed Vegetables, Feta & Chicken Galette

Meatless Monday: Sauteed Mushrooms, Feta Cheese & Eggs Galette

Kale & Feta Cheese Galette

Figs & Goat's Cheese Galette

I hope you guys enjoy this recipe. Stay tuned for more seasonal recipes coming very soon. And I promise they’re all quick, easy and very tasty. 🙂

Three Cheese Savoury Muffins

Happy Tuesday ally! Today’s recipe – Three Cheese Savoury Muffins or should I say bread –  is simply amazing.

Three Cheese Savoury Muffins

I can’t tell you how delicious these cheesy buns turned! Yum, yum, yum…

The cheese literally exploded, imagine how much was in there. If you are cheese lover like me you’d love these, no doubt. There’s Parmesan cheese, Mozzarella & Feta. And the recipe is actually quite easy. I saw a similar recipe on the web and I really liked the idea, I haven’t used the same ingredients though, I kind of made my own muffins/buns. Really not sure how to call them – they’re baked in a muffin tray so that’s why I called them muffins but on the other side are like bread/buns. Anyhow, you get the point. And it is that they’re super delicious.

Three Cheese Savoury Muffins

I had barely finished taking photos of these beauties and they were all gone. 🙂 Well, I helped too. In fact, I did a really good job finishing three of these Three Cheese Savoury Muffins. 🙂

Here’s how to make Three Cheese Savoury Muffins.

Three Cheese Savoury Muffins

Three Cheese Savoury Muffins

Ingredients

  • 400g flour
  • 1 sachet(7g) yeast
  • 1tsp salt
  • 300ml milk
  • 50g butter
  • 200g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 100g Feta Cheese, grated
  • 1 egg yolk
  • extra butter for baking
  • chopped parsley for sprinkling

Instructions

  1. In a bowl, combine the flour, yeast, salt and milk. Work the dough, place in a bowl, cover with a tea towel and leave for about 30 minutes to rise. If necessary add more milk.
  2. Preheat the oven to 180°C.
  3. Divide the dough into 7-8 equal parts.
  4. Roll each out in oval shape and sprinkle a mixture of the cheese on half of it. Start wrapping and halfway through make a few cuts with a knife. Finish wrapping the bun so you have something like a wrap.
  5. Now make a ring and place in a greased with butter muffin tray.
  6. Repeat with the rest of the muffins.
  7. Brush the muffins with the egg yolk and then sprinkle with the parsley.
  8. Bake in the oven for about 30 minutes or until ready.
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The dough is made of flour, yeast and milk. I should say, I am not that good in making dough for bread but this was really simple and turned out delicious. All you need to do is to combine the ingredients, work the dough and then wait for it to rise.

This is another delicious recipe using muffin tray. It makes me think I actually need to change mine, it’s been a good few years of use. In fact, I need a whole lots of baking equipment. Can’t wait to pick up some new and exciting stuff soon.

Three Cheese Savoury Muffins

I used dry parsley again. As I Mentioned in my previous post I’ve been using it very often. It’s all chopped up for you and ready to use. Plus, you’re not gonna need to worry how to store it for longer. On the other side though, fresh is best. 🙂 But this is what works for me at the moment.

Three Cheese Savoury Muffins

The Three Cheese Savoury Muffins would be ideal snack for picnic. They really got me thinking about spring, sun and picnics. My daughter absolutely loves having picnics, so as my whole family and I can’t wait for the weather to get warm and sunny so we can enjoy a nice day out.

I should probably make a double batch of these then. 🙂

They are perfect for sharing, as a side, as a snack, just one of these get together recipes. Make sure to have them when they’re nice and warm and the cheese is melted. Nothing better than a melted three cheese bun. Nom, nom, nom. 🙂

Three Cheese Savoury Muffins

Spinach Pumpkin Cups

Happy Friday guys! The recipe of the day is here – Spinach Pumpkin Cups with cheese centre! And the weekend is coming too! Wow! Have you got any plans? Now that I’ve done my Christmas shopping, I can relax. I’ve got lots of cooking planned, hopefully will manage to do half of it. But, yes, lots of new festive and not so festive recipes coming so stay tuned. All of them will be simple, easy and super delicious, I promise. 🙂

I can’t believe I’m actually writing my third post this week! Woohooo, go me! 🙂 As I shared in my previous posts, that was what I was aiming for – three tasty recipes per week. It’s been two posts so far but slowly, I think I’ll be able to share three recipes. And, don’t get me wrong, I’ve got plenty of recipes, but the biggest problem is to find the time! Well, I suppose I need to be more organised, and I’ll always find time, or at least most of the time. 🙂

Spinach & Pumpkin Cups

This recipe is similar to my Spinach Cups recipe but there’s a yummy pumpkin layer. It’s basically two-layer muffin or cup. I don’t really know how I came up with the idea to combine pumpkin and spinach. I just had some spinach and leftover pumpkin so I had to make something up. Overall, these cups are quite sweet, because of the pumpkin. Not like dessert sweet. They’re savoury but they’ve got sweetness, if that makes sense at all. 🙂

You know how the spinach taste a bit bland, so to make these Spinach Pumpkin Cups more appetizing I added  a piece pf cheese between the layers. Oh, and pumpkin seeds to for a crunchiness. 🙂 These are delicious to have for breakfast, lunch and dinner, on their own or as a side. Or why not have them with a bit of butter. That might be a bit naughty but will definitely be super tasty. It’s the perfect Meatless Monday recipe. It seems, I’m posting meat free recipes on any day but not Monday. 🙂 Really have to change that.

Here’s what you need for these pretty Spinach Pumpkin Cups.

Ingredients:

  • 150g spinach, cooked and pureed
  • 100g pumpkin, cooked and mashed
  • 200g flour
  • 2tsp baking powder
  • 2eggs
  • 1 cup yogurt
  • 50g butter
  • 1tsp salt
  • 100g pumpkin seeds
  • 100g mild Cheddar cheese

Spinach Pumpkin Cups

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the spinach, half of the butter, 1 egg, half of the yogurt and 1 tsp baking powder. Mix well and add half of the pumpkin seeds.
  3. In a second bowl, combine the pumpkin and the rest of the ingredients apart from the cheese. Mix well.
  4. Grease a muffin tray and pour from the spinach mixture halfway. Add a chunk of the cheese and finish with the pumpkin mixture.
  5. Repeat with the rest of the mixture.
  6. Place in the oven and cook for about 30 minutes or until ready.

Enjoy!

Spinach Pumpkin Cups

Tip: These cups are delicious snack and perfect to have them on the go. They’re light and filling and look really pretty, don’t you think? 😉

Spinach Pumpkin Cups

Meatless Monday:Spinach Cups with Cream Cheese

Happy Meatless Monday all!

As most children, my little one refuses eating anything green so I had to be more creative and try various options! (I don’t know where that came from, she used to be such a good eater! )And it turned out she actually loved these Spinach cups, without the cream cheese filling. Now she refuses to eat anything white, so I had to scoop out the cheese! Why are children so picky:) Obviously, I’m gonna need to find a way to make her eat some feta and yogurt. Isn’t it challenging being a mum:)

Anyways, these Spinach cups are absolutely one of my favourite cups or muffins, if you wish, and I love the cream cheese filling! They’re perfect for breakfast, as a side dish or just to have them on the go! I actually had them after I had lunch and didn’t stop till i finished the last bit! Kind of like savoury dessert!:)

Simple to make, and tasty to eat, here’s what you need for these delicious Spinach cups.

Ingredients:

200g/7oz flour

2tbsp sunflower oil

2 eggs

1 cup sour cream or yogurt

150g/5oz mushrooms, sliced

150g/5oz spinach, pureed

1tsp salt

1tsp baking powder

100g/3.5oz cream cheese

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, salt, baking powder.
  3. In another bowl, mix the egg, yogurt, oil and add the pureed spinach.
  4. Grease a muffin tray and start arranging a few sliced mushrooms on the bottom and side. Pour the spinach mixture halfway up and then add a tsp of the cream cheese. Add the spinach mixture so the mould is full. Repeat with the rest. You can add a few mushroom slices on the top too.
  5. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: For another lovely spinach cup/muffin recipe check here and for a non vegetarian version here!

Meatless Monday: Sauteed Mushrooms, Feta Cheese & Eggs Galette

Mummy’s Fast & Easy

Happy Meatless Monday guys!

The meat free recipe of the day is Sauteed Mushroom Galette with Feta Cheese & Eggs.
It seems I’ve been collecting galette recipes but these are soooo good I can’t resist.
I’ve tried tomato, chicken, zucchini, red peppers and olives and pumpkin so far and yesterday I added mushroom one to my collection. I really can’t say which one is my favourite! They’re all so tasty and believe me, really simple to make. 
So stay tuned for more galette recipes by me. If you have any ideas and inspirations, please do share with me!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 300g flour/10.5oz
  • 1 cup yogurt
  • 300g/10oz mushrooms, sauteed with the garlic
  • 2 garlic cloves, crushed
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • 1tsp thyme
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200ºC/392ºF.
  2. To make the dough – combine the flour, butter, yogurt and a pinch of salt.
  3. Mix well and place in the fridge for 30 minutes.
  4. Meanwhile, combine the eggs, feta and cheddar cheese.
  5. Grease a baking  tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
  6. Pour the cheesy egg mixture.
  7. Arrange the sauteed mushrooms and drizzle with some olive oil. Sprinkle salt and thyme.
  8. Wrap the galette and bake in the oven for about 30 minutes or until ready
  9. Remove from the oven and serve.
Enjoy!

Tip: Here are links to my other galette recipes:
http://www.mummysfastandeasy.com/2015/02/mixed-vegetables-feta-chicken-galette.html

http://www.mummysfastandeasy.com/2014/11/pumpkin-galette.html

http://www.mummysfastandeasy.com/2015/01/meatlessmonday-red-pepper-black-olive.html
http://www.mummysfastandeasy.com/2014/08/tomato-feta-cheese-egg-galette.html
http://www.mummysfastandeasy.com/2014/08/zucchini-galette.html

Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds

Mummy’s Fast & Easy

Here’s a great savoury muffin recipe just perfect for the upcoming St Patrick’s day!
Even if you’re not celebrating, it is still a delicious recipe so you must try it.
There’s no flour, I used cornmeal, lots of spinach, feta cheese and mustard seeds.
And I think the combination of feta & spinach in a small muffin bread is appealing enough!
Be careful though, once you take them out of the oven, they’re gone quickly.

I like having them on their own(probably because I just eat them straight from the oven) but they’re really good with some butter on a side, with nice and warm soup or whatever you choose, really.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 200g/7oz fresh spinach, pureed
  • 300g/10oz fine cornmeal
  • 200g/7oz feta cheese, crumbled
  • 200ml/1cup yogurt
  • 2 eggs
  • 100ml/1/2 cup sunflower oil
  • 2tbsp mustard seeds
  • 1/2tbsp baking powder
  • 1/2tbsp bicarbonate of soda
  • 1/2tbsp salt
Mummy’s Fast & Easy



Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine all the wet ingredients. Mix well.
  3. Then add the rest of the ingredients apart from the cheese.
  4. When the mixture is well combined, fold in the cheese.
  5. Pour the mixture in a silicone mould and bake in the oven for about 45-50 minutes or until ready.

Enjoy!

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Tip: Why not try them with some Greek yogurt?

MeatlessMonday: Red Pepper & Black Olive Cheesy Galette

Mummy’s Fast & Easy

Happy Meatless Monday guys!

The recipe of the day is on of my favourite to make and eat – galette.
So far I’ve tried pumpkin, zucchini and tomato and can’t really say which one I lek best.
These are so good, I love them all.
So the other I tried different filling – sweet red peppers and olives, and of course lots of feta cheese, cheddar and eggs.
What’s not to love about it.
It takes 5 minutes to make the dough and 20 to bake and about 5 minutes to eat it all!
Seriously, it was still hot when when we finished it!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 300g flour/10.5oz
  • 1 cup yogurt
  • 2 red peppers, sliced thinly, lengthwise
  • 100g/7oz black olives
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • 1tsp thyme
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200ºC/392ºF.
  2. To make the dough – combine the flour, butter, yogurt and a pinch of salt.
  3. Mix well and place in the fridge for 30 minutes.
  4. Meanwhile, combine the eggs, feta and cheddar cheese.
  5. Grease a baking  tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
  6. Pour the cheesy egg mixture.
  7. Arrange the pepper slices and drizzle with some olive oil. Sprinkle salt and thyme.
  8. Wrap the galette and bake in the oven for about 30 minutes or until ready
  9. Remove from the oven and serve.

Mummy’s Fast & Easy

Tip: Why not try these – zucchini galettetomato galette or pumpkin galette! You won’t be disappointed.

Salmon & Spinach Pastry Pockets

Mummy’s Fast & Easy

Happy New Year guys!

After a short break I’m back so is the recipe of the day.
Today, I’m sharing salmon and spinach pastries which I made over the festive period.
I used ready to roll fill pastry which made the recipe even easier.
The only thing that needs to be prepared is the salmon and spinach which I steamed.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 200g/7oz salmon, steamed
  • 200g/7oz spinach, steamed
  • 375g/13oz filo pastry
  • 1tbsp butter, melted
  • 1tbsp lemon juice
  • salt
  • egg yolk
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Roll out the pastry and cut circles using a ring cutter.
  3. In a separate bowl, mix the salmon and spinach, add the butter, lemon juice and season with salt.
  4. Use a hand processor and work the mixture.
  5. Spoon a bit of the mixture and make a small pocket, using a fork to close it.
  6. Repeat with the rest of the mixture.
  7. Place the pastry pockets on a greased baking tray and brush with the egg yolk.
  8. Bake in the oven for about 20 minutes or until ready.
Enjoy!

Tip: Try adding some peas and cream cheese!

Colourful Braided Bread

Mummy’s Fast & Easy

Happy Friday folks!
Everywhere I go now I hear Christmas songs and see wonderful Christmas decoration.
It might be a bit to early for some of you but I’m sooo happy that this is happening because this is actually my favourite time of the year – it feels like a beautiful fairytale.
In that sense, I’ll be posting easy and tasty recipe ideas for Thanksgiving/Christmas so stay tuned!

Today’s recipe is this amazing braided bread which I think looks quite impressive so it’ll look really good on your Christmas/Thanksgiving table.
I actually saw the recipe on a TV show and absolutely loved it. Of course, I didn’t really follow the recipe, as I never do, but I got the whole idea. 
The bread tastes so good you can actually have it on itself with maybe a bit of butter.
There’s spinach, peppers and carrots in it which makes it a great veggie bread!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • sunflower oil for greasing
  • 1 egg yolk
  • 1tbsp caraway seeds

For the green part:
  • 300g/10z wholewheat flour
  • 100g/3.5oz spinach, steamed
  • 1tsp yeast
  • 1tbsp sunflower oil
  • 1tsp salt

For the red/orange part:

  • 300g/10z wholewheat flour
  • 2 roast red peppers
  • 1tsp yeast
  • 1tbsp sunflower oil
  • 1tsp salt

For the yellow part:

  • 300g/10z wholewheat flour
  • 2 carrots, steamed
  • 1tsp yeast
  • 1tbsp sunflower oil
  • 1tsp salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 180°C/356F°.
  2. In three separate bowls, combine the ingredients for the three parts. Work the veggies with a hand blender to a smooth consistency. Make three separate balls.
  3. Gently roll them out and make three equal in length and width pieces.
  4. Make a braid and leave on a side for 30 minutes to rest.
  5. Brush with the egg yolk, season with the caraway seeds and bake in the oven for 30 minutes or until ready.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not use mashed beetroot next time!