Amazing, delicious muffins
375g Gluten free self-rising flour
150g feta, crumbled
2 tablespoons finely grated parmesan or vegan hard cheese
330ml milk or dairy free alternative
90g butter, melted or dairy free alternative
1 tablespoon parsley
1 tablespoon oregano
2 tablespoons finely grated parmesan or vegetarian hard cheese, extra
Preheat oven to 180°C fan
Place spinach in a microwavable bowl and cook for 2 minutes until wilted. Leave to cool.
Once cool, remove as much liquid out of the spinach using kitchen towel.
Sift flour into a bowl. Add spinach, feta and parmesan, and stir to combine.
Whisk together the milk, butter, egg and herbs 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 muffin cases.
Sprinkle with extra parmesan.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Transfer to a wire rack to cool. Serve warm or at room temperature.
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