Eggless Spinach Feta Muffins
Savory muffins with spinach, feta and sun-dried tomato
Ingredients
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cayenne pepper / red chilly powder
- ¼ tsp pepper powder
- 1 ⅓ cup / 330ml milk
- 90 g butter melted
- ¼ cup plain yogurt
Instructions
- Wash the spinach well to remove any dirt / sand and dry them well. Trim off the stems and chop them finely.
- Preheat the oven to 200 C | 400 F. Line a 12-cup muffin pan with paper liners or grease and flour the pan.
- In a large bowl, sift flour, baking powder, baking soda, cayenne pepper, pepper powder. Add spinach, sun-dried tomatoes, feta, 2 tbsp parmesan and stir to combine.
- In another bowl, add milk, yogurt, melted butter and whisk until well combined. Add this to the flour mixture and mix with a spatula until just combined.
- Fill each muffin cup about ¾th full. Sprinkle the remaining parmesan over the muffins.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Place the muffin pan on a rack and allow to cool.
Notes
- Do not over mix the batter. Just mix until everything is combined.
- I didn't add extra salt as the feta cheese was salty enough.
- If you don't have sun-dried tomatoes, substitute with seeded and chopped tomato.