My eldest son is a fussy eater. That may be a bit of an understatement. He has been known to gag and fuss over the smallest piece of green …. and yet he munches these little spinach and cheese muffins down without hesitation. If I had to recommend a recipe to introduce your fussy child to spinach – this is it. I serve with a generous smothering of butter. This little batch lasted all of 10 minutes.
Spinach and Feta Muffins
Makes 12 large muffins
2 cups wholemeal self-raising flour
250g spinach (about 1/2 bunch) spinach, trimmed, washed, dried, shredded
¼ cup feta cheese, crumbled
½ cup grated cheddar cheese
330ml(1 1/3 cups) milk
¼ cup melted butter
1 tablespoon thinly sliced spring onions.
Preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit)
Stir flour, cheese, spring onions and spinach together. Whisk eggs. Add eggs, butter and milk to flour mix. Stir until just combined. Spoon into greased muffin tray (12 hole tray or mini 24 hole tray). Bake for 15 minutes until golden brown.
Note: you can use frozen spinach for this recipe too. Allow frozen spinach to thaw and squeeze out excess water before using in recipe as above.