Saturday, 17 November 2012

Spinach and Goat’s Cheese Muffins

Posted by Kim Fong On 5:53 pm 1 comment




I've said it before, but I'll say it again, how good is goat’s cheese!? I had a bit left in the fridge I wanted to use up and it just so happen to come across this recipe on taste.com.au. Good thing about savoury muffins, they make a great snack or a breakfast on the run.

I changed this recipe a bit but it turned out great. It’s a good base where you can change to suit your taste. You could add bacon bits, mushroom, zucchini, eggplant, mozzarella cheese  – the list goes on. Below my version – enjoy!

Ingredients
25g butter
200ml milk
100g frozen spinach, thawed
1 2/3 cup plain flour
1 tspn baking powder
1 tspn bicarbonate of soda
2/3 cup finely grated parmesan cheese (a little more wouldn't hurt)
1 egg
1/4 to 1/3 cup semi dried tomatoes, chopped
Bunch of fresh basil and parsley, chopped
2 tspn pesto
120g soft goat's cheese

Method
1. Preheat oven to 180 to 190C. Grease 8 to 15 holes of muffin pan(s) – depending how deep your muffin pans are.

2. In a pan, heat butter and milk over medium heat until milk just boils, remove from heat, stir in spinach and set aside.

3. In a large bowl, sift flour, baking powder and bicarb soda. Add parmesan, egg, tomatoes, pesto, herbs and spinach mixture. Crumble goat’s cheese and stir into mixture.




4. Fill pans with mixture. Bake for 15 to 20 minutes or until muffins have risen and cooked through – after testing with a toothpick. Turn out onto a wire rack to cool slightly. Serve warm. It will last a few days in an airtight container in the fridge, so you can reheat in the microwave.





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