Happy Monday guys! Recipe of the day is Sun-dried Tomatoes & Feta Spinach Muffins – my most favourite savoury muffins that I find irresistible.
You might’ve seen quite a few spinach muffin recipes on my blog. I first made these Spinach & Feta Cornmeal Muffins years ago and absolutely loved them. Since then, I’ve been experimenting a lot adding different fillings, such as mushrooms, cream cheese, sausage and whatnot..But…the Sun-dried tomatoes & Feta are by far my favourite ones. The combinations of sweet and savoury is what I really like and the velvety texture of the muffins just makes every bite so special.
As a matter of fact, I made quite similar muffins this April when I was on holiday, that were just delicious. I used fresh nettle, Mozzarella cheese & Sun-dried tomatoes. Unfortunately, I haven’t seen any nettle in the UK shops so every time I go away in the Spring, the first thing I get my hands on is nettle. It’s just so versatile and so tasty. Not to mention its health benefits. It’s delicious in soup, salads, with grains, in bread and muffins and pretty much everything. It really goes well with Feta cheese though.
Anyway, back to these gorgeous muffins now..
As you can see, there are only a few ingredients, spinach being the hero, so it’s a really affordable and budget-friendly recipe. Spinach is in season now, so its quality is better hence the taste.
What’s more, I can assure that these green muffins are happily enjoyed by ‘anti-spinach’ individuals. 🙂 My kids love them, apart from my eldest who’s picking out the feta cheese crumbs but eats everything else. 🙂 She’s not really into dairy products that much, there are certain products she loves but others she can’t swallow, literally.
What you need:
- Spinach
- Sun-dried tomatoes
- Feta cheese
- Yogurt
- Flour
- Eggs
- Sunflower oil
- Baking powder
- Salt
Here’s how to make these Amazing Sun-dried Tomatoes & Feta Spinach Muffins
Ingredients:
- 300g plain flour
- 450g fresh spinach
- 2 eggs
- 120ml yogurt
- 100g Feta cheese, crumbled
- 100g Sun-dried tomatoes, thinly sliced
- 100ml sunflower oil
- 1 1/2tsp baking powder
- 1tsp salt
Preparation:
- Preheat the oven to 180C.
- In a bowl, cover the spinach with boiling hot water and leave for 2-3 minutes. Drain the water and add some ice cubes so they stop the cooking process. Once it’s cooled a bit, blend to a smooth consistency.
- In a separate bowl, combine all the dry ingredients.
- Combine the wet ingredients in another bowl – spinach, eggs, sunflower oil and yogurt.
- Finally add the egg mixture to the dry ingredients and mix well. Stir in the sliced sun-dried tomatoes and feta cheese and mix well.
- Pour the mixture in a muffin tray and bake in the oven for about 25 minutes or until ready. Serve hot or cold.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon. I just got my little gyoza equipment so I can’t wait to test it and hopefully make some delicious gyoza that I can share with you.
Meanwhile, have a super tasty Monday. X
