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Spinach, Ricotta and Goats Cheese Muffins
Pre heat oven to 170°C on fan forced.
Ingredients:
30g butter
1 cup milk
70g baby spinach
1 ½ cups plain flour
1 tablespoon baking powder
1 tablespoon chopped rosemary
1 tablespoon chopped chives
1 garlic clove crushed
2 tablespoons parmesan cheese (finely grated)
150g goats cheese fetta
1 egg, lightly whisked
¼ cup olive oil
8 Cherry tomatoes
Salt and Pepper to taste
Method:
Line a muffin tray with 8 muffin paper cup holders and lightly spray with cooking oil
In a large bowl sift flour , bicarb-soda and baking powder together and set aside
In a medium size fry pan, melt butter and add baby spinach, garlic, fresh herbs, salt and
pepper and milk.
Cook on a medium heat until baby spinach has wilted and set aside to cool, once cooled,
blend spinach mixture until spinach leaves are finely chopped
Mix ricotta, goats cheese and parmesan until combined.
Add all cheeses, whisked egg, olive oil and spinach mixture to flour and stir until combined
Fill muffin cups to ¾ full, slightly push a cherry tomato in the centre and place in oven for
approximately 16 minutes
Serve warm
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