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.
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
- Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Mix all ingredients together except parmesan. It will be very solid.
- Spoon into prepared muffin tins and sprinkle with parmesan
- 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.