Spinach, Feta, Cherry Tomato and Dill Muffins
Ingredients
- 1 Tbsp chia seeds
- ¼ cup boiling water
- 1 and ½ cups baby spinach leaves, chopped,
- ½ cup light oil (eg sunflower, rice bran, canola, light olive oil) or melted butter, plus extra for sautéing
- 2 eggs
- 1 cup full-cream milk (or non-dairy alternative)
- 1⅔ cups gluten-free self-raising flour
- ¼ tsp bicarbonate of soda (baking soda), sifted
- 1 tsp salt
- ½ tsp cracked black pepper
- ½ tsp ground nutmeg
- ½ cup finely chopped feta, plus extra to garnish
- ½ cup cherry tomatoes, quartered, plus extra to garnish
- 1 Tbsp chopped fresh dill, plus extra to garnish
Method
- Preheat the oven to 190°C/375°F (170°C/325°F fan-forced) with oven rack positioned in middle of oven.
- Line a large 6-hole muffin tin with high-sided muffin wraps, or grease tin with a little butter or oil if not using papers.
- Mix chia seeds and boiling water together in small bowl. Set aside for 2–3 minutes to form a gel.
- In a non-stick frying pan, lightly sauté the spinach in a little extra oil until just wilted. Remove from heat and set aside to cool.
- Whisk eggs, oil and milk together in separate bowl. Tip in chia gel and whisk again to break up gel. Set aside.
- Add dry ingredients to large bowl and whisk well to combine thoroughly.
- Using a spatula, tip wet mix into dry mix and gently fold through until just combined. (Mix should still be lumpy)
- Add sautéed spinach, feta, tomatoes and dill, and gently fold in until just mixed.
- Using ¼ cup spring-loaded ice-cream scoop, take flat scoop of mix and empty into muffin tin. Repeat process so you have two scoops per muffin wrap. (Mix should be about two-thirds of way up each muffin wrap, leaving enough room for muffins to rise.)
- Garnish top of each muffin with a few pieces of feta, tomato quarters and light sprinkling of dill.
- Transfer to oven and bake for approximately 20 minutes, then rotate tray and continue to bake for further 8–10 minutes, or until muffins are lightly golden and a skewer inserted into centre of each comes out clean.
- Remove muffins from oven and leave to cool in tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.
