I’ve been wanting to make savoury muffins for some time now but always seem to get distracted… So, being home alone for the long weekend added to the bag of spinach my housemate left in the fridge before heading home for the holidays gave me the perfect opportunity 🙂 These muffins were meant to last a couple of days but didn’t make it more than 24hours… That’s how Delish they were… This is a Hummingbird recipe but please see the method below as there are somethings that are not explained in the recipe which had me googling and rechecking to see whether i had done something wrong…
– 30g butter
– 1/2 small red onion, finely chopped
– 360g plain flour
– 2 1/2 t baking powder
– 1 t cayenne pepper
– 250 grated cheddar cheese
– 220ml whole milk
– 1 egg
– 130g baby spinach, chopped if you like.
Directions: (makes 12 muffins)
- Preheat oven to 170°C (325°F).
- Melt butter in a saucepan over medium heat and fry the onion until cooked. Set aside.
- In a large bowl stir together flour, baking powder, cayenne and cheese. In a separate bowl, whisk the milk and egg together, then slowly pour into the flour mixture and beat with a hand mixer until too thick to mix. (NOTE: this will become like a sticky dough so do not stress)
- Stir in the onion and spinach with a wooden spoon until evenly dispersed. (It will be hard to stir because of the dough like mixture. Use your hands if you like).
- Spoon batter into muffin cases. Fill about two thirds full. Bake in preheated oven for 30-35 minutes, or until golden and a knife inserted in the center comes out clean. Place the muffins on a wire rack to cool