Thursday, 26 May 2011

Spinach and Feta Mini Muffins

I've gone a bit muffin mad recently!  However, if I can encourage you to try one savoury muffin recipe; try this.  This is the business.  An obvious flavour combination inspired by spanakopita but in a soft, squishable muffin which is easy for a baby or toddler to eat.




Obviously all cheeses are high in salt but by putting cheese into a muffin you eek it out a bit.  This recipe also has no added bicarbonate of soda so you avoid that extra sodium and salty astringency which I don't personally like in a savoury muffin.


Sorry about the lack of photo, it's still all a bit hit and miss at the moment.  I'm having the kiss of death with technology at the moment.  It's not helped that on a mega washing mission this week I managed to wash my mobile phone.  Now it's in silicon heaven with my camera.

Spinach and Feta Cheese Mini Muffins - makes approx 15 - ok for baby led weaners and probably 9 month old plus traditional weaners on finger foods (oh and Mummies, and Daddies...)


Ingredients

100g Frozen chopped spinach
2 eggs
4 tbsp milk
100g Feta cheese
2 tbsp olive oil
150g SR flour
A few grindings of nutmeg
Unsalted butter to grease the pan

Method

Preheat the oven to 180oC / 350F (fan) - 200oC / 400F (conventional).

Either leave the spinach to defrost or if you're impatient, heat in the microwave gently until defrosted.  Cut the feta into small (approx 0.5cm) cubes.  Mix the eggs, milk, olive oil and cheese then mix in the spinach.  Melt the butter and brush a cupcake pan with it, or be fancy and use a silicon cupcake pan (no, it's not being really fancy really and I have to admit I formerly didn't see the point but after making savoury muffins and having them stick fast to the cupcake cases, I'm now a convert.  I just have to buy one now but in the meantime I'm using a traditional cupcake pan and greasing it.)

Mix the wet mix into the flour and nutmeg.  Do so until *just* combined.  The rule is with muffins that you don't overmix.  Spoon a desert spoonful into each hollow.  Bake for 15-17 mins et voila!  Just don't eat them all before your little one gets to them.

This is a new recipe so I've not tried freezing yet but I would imagine they would freeze well, most muffins do.


Update:  Yep, freeze really well.  Defrost at room temperature or on a microwave defrost programme (just check they're not too hot before serving.)

4 comments:

  1. Hi I am cooking these at the moment but had to hazard a guess at the temp of oven as I can't seem to find it in the recipe above... they are not browning yet so have just turned it up for the last 6 min to see if that helps. What temp do you have your oven preheated to? Thank a million and LOVE your recipes they are beyond quick, easy with so few ingredients. Thanks for sharing your talent. x

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    1. Oh I'm so sorry! I haven't made these for a while but I'll check out my other muffin recipes as it will be the same. Approx 180-200oC from memory. Sorry! This is why professionals have other people proof read their recipes and try them out!

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  2. these are fab. I've been looking for something to make for my 10 month old baby as we're keeping him wheat free at the moment so no quick and easy bread snacks here. I made these this afternoon with GF flour and courgette instead of spinach. He loves them (as do I ... and the cat who I've just caught him feeding bits to from his high chair!) Will have to invest in some more tins so I can do big batches to freeze since they've nearly all gone already! Hoping a full tummy means better sleep tonight ....

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    1. Wow! Thank you for going back to this (really) old post! Also give the broccoli nuggets a go with gluten free bread.

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