Spinach, Red Pepper & Three-Cheese Muffins
Great vegetarian snacks that make yummy lunchbox treats.
- Yields: 12 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
225 g flour
½ tsp (2.5 ml) ground cayenne pepper
1 Tbsp (15 ml) olive oil
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
150 g spinach leaves, washed and roughly chopped
salt and freshly milled black pepper
50 g butter, melted
1 C (250 ml) milk
2 eggs, lightly beaten
a handful of fresh chives, finely chopped
1 round of feta cheese, crumbled
60 g Cheddar cheese, grated
60 g mozzarella cheese, grated
Preheat the oven to 180 °C.
Sift together the flour, baking powder and cayenne pepper and set aside.
Heat the olive oil in a frying pan and gently sauté the onion and red pepper until the vegetables are soft. Add the spinach and cook for a few more minutes until the spinach is wilted. Season with salt and pepper and set aside.
Whisk together the melted butter, milk and eggs and gently stir into the flour mixture.
Fold in the onion mixture, chives and all three cheeses.
Pour the mixture into a well-greased muffin pan. and bake for about 25–30 minutes (or a little longer for larger muffins) until the muffins have risen and are golden brown or are cooked through (a skewer should come out clean).