Archive of ‘Savoury muffins’ category

Healthy spinach and feta muffins

Healthy is a namby pamby word. What is that all about? These muffins are healthy, but totally accidentally, because you’d never think so. I am healthy (because I say so), but am eating trifle straight out of the bowl as I write this.

So now we’re just arguing over semantics. Let’s not argue.

I joined a gym when I first moved to London and the next day I used my break clause to quit that same gym. It smelt, and quite frankly, I thought the money could be better spent.

So I made a deal with myself. I would always walk up and down the escalators at tube stations and then we (‘we’ being me and my alter ego) could use the spare money to go on more holidays! Yay! Total win-win.

For those of you who also think gyms smell, this recipe might come in handy. It might be because it’s made with water instead of butter, but at 120 calories, it’s a great snack. It’s healthy.

How is it still healthy with three different types of cheese? Because I say so.

So let’s not argue, let’s do this instead:

Take a cup of baby spinach and 100 grams of feta

Show the spinach who’s boss. Chop it good.

Put the rest of your ingredients in a bowl. Not too fancy. Just chuck it all in.

Spoon in to your trusty muffin tin. Top with parmesan.

Be healthy.

Ingredients
1 egg
1 cup water
2 cups self-raising flour
1/2 teaspoon salt
100 grams low-fat feta cheese, crumbled or cut into 1cm cubes
1 cup of finely chopped baby spinach
2/3 cup low-fat grated cheese
1/4 cup grated parmesan cheese, to top muffins

Method

  1. Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. Mix all ingredients together except parmesan. It will be very solid.
  3. Spoon into prepared muffin tins and sprinkle with parmesan
  4. Bake for 15-20 minutes or until muffins are golden. Makes 12.

Healthy? 120 calories. So yea.

Gluten free? Swap out the flour for a GF alternative and these work well.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in an airtight container.

Source: modified from the Muffin Bible spinach and feta muffins.

Megan’s Tomato, cheese and herb muffins

Savoury muffins are an awesome thing. Especially heated up a little, when the cheese melts and all the herbs get aromatic. Mmmm.

A couple of calm tomato, cheese and herb muffins

I didn’t make these muffins. I made apple and white chocolate chip cookies. And I am so mad, they’re not a cookie, they’re like a mini-cake thing. They’re all soft and squishy.

I actually yelled at my cookbook. It was new, and the first thing I’d tried, and now we’re not talking.

As a lovely coincidence Megan the Vegeterian, who you may remember from such posts as Moroccan lentil soup, emailed me this recipe and some pics. Which means I can let go of the bad cookie incident and instead drink wine and eat potato chips while writing up this blog. Neat, huh?

Take it away Megan!…

This muffin recipe comes via The Weekly Times from Joanne Heard in Cobrico. Yes, I am that person, who cuts out the recipes from the Tomato, cheese and herb muffinsnewspaper and cooks them,

Cobrico is a small town in Western Victoria. There are plenty of cows and dairies in the region, which may account for the reasonably large amount of cheese in this recipe.

Ingredients
2 cups plain flour
3 teaspoons baking powder
50 grams butter, melted
1 egg, lightly beaten
1 ½ cups milk
50 grams coarsely grated parmesan cheese
50 grams cheddar cheese
1 cup chopped semi-sundried tomatoes
2 tablespoons basil pesto
1 teaspoon chopped fresh rosemary or dried mixed herbs

Method

  1. Prepare a 12-pan muffin tray.
  2. Preheat the oven to 190°C. Place flour and baking powder into a bowl. Add cheese and rosemary and then mix.
  3. In a second bowl, mix milk, egg, butter, tomatoes and pesto.
  4. Make a well in the dry ingredients and add the milk mix until just combined.
  5. Fill greased muffin pans to three-quarters. Bake for 20-25 minutes or until muffins spring back when lightly touched.

Healthy? Somewhere between Homer Simpson and ‘are you kidding me?’

Gluten free? Muffins with cheese usually translate to GF well if you swap out the plan flour for a GF substitute, as the cheese is an excellent binding agent. But check your pesto, baking powder and any other additives to packaged goods as you usually would.

Storage: In an airtight container. Or in your stomach. They also freeze really well. I find freezing them means I don’t eat 12 muffins in two days.

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