Spinach muffins

By admin
21 September 2011

Makes 24 muffins

Preparation time: 30 min

Baking time: 40 min

6 x 250 ml (6 c) cake flour

45 ml (3 T) baking powder

15 ml (1 T) salt

10 ml (2 t) dried mixed herbs

500-750 ml (2-3 c) grated Cheddar cheese or low-fat Edam cheese

2 bunches (300 g each) spinach, washed well, finely chopped, boiled and most of the liquid squeezed out

250 ml (1c) oil

250 ml (1 c) milk

250 ml (1 c) water

6 eggs, beaten

Preheat the oven to 180 °C.

Grease a few muffin pans with margarine or spray with nonstick food spray.

Sift the dry ingredients together into a large bowl.

Add the cheese and spinach and mix through.

Add the rest of the ingredients and mix.

Fill the hollows in the muffin pans three quarters full of batter and bake for 25 minutes or until done and a testing skewer comes out of the centre of the muffin clean.

TIP Add a little more water (about 100 ml) to the remaining batter if it has to stand while you’re waiting for the muffins to bake. The batter stiffens when it stands for some time.

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