Ingredients
12 paper muffin cases
2 1/2 cups self-raising flour
1/2 bunch English spinach,trimmed, washed, dried, shredded
150g feta cheese, crumbled
1/2 cup chopped semi-driedtomatoes
2 tbs finely grated parmesan
1 1/3 cups milk
90g butter, melted
1 egg
1 tbs chopped fresh dill
2 tbs finely grated parmesan, extra
Method
- Preheat oven to 200°C. Place paper muffin cases in the muffin tins .
- Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
- Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
Recipe from www.taste.com.au
