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Spinach and cheese muffins

Spinach and cheese muffins recipe

spinach and cheese muffins




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    • 2 eggs
    • 250 ml Clover Fresh Full Cream Milk
    • 100 ml sunflower oil
    • 500 ml (280 g) cake flour
    • 20 ml baking powder
    • 5 ml salt
    • 125 ml cooked spinach, drained and finely chopped
    • 125 g rindless streaky bacon, chopped and fried (optional)
    • 1 onion, grated
    • 100 ml (60 g) La Campania Pecorino, grated
    • To serve
    • Clover Butro Spread Butter Spread, room temperature

    Preheat oven to 190°C.

    Beat eggs, milk and oil together.

    Sift the flour, baking powder and salt together and add the milk mixture.

    Stir until just mixed.

    Add spinach, bacon, onion and pecorino to mixture and fold in lightly.

    Spoon equal amounts of batter into a greased muffin pan and bake for 15 - 20 minutes or until muffins spring back when gently pressed.

    Allow to cool slightly before turning out onto a wire rack. Serve warm with butter.