Savoury muffins are so much fun and so versatile! They’re perfect as party food, as nibbles for a chilled film night or if you just feel like having something for lunch that’s a little different but still fairly healthy. I have a lot of love for muffins (sweet or savoury) so I always get enthusiastic about baking them, and these are no exception! I also kind of love that they are green – I’m obviously easily amused…
Kat and I made these for a birthday nibbles-and-drinks that we threw for a friend the other evening. They were snaffled up in no time – so I think it’s safe to conclude that everybody loved them!
Spinach & goat’s cheese muffins
Makes about 15 muffins
Recipe from Channel 4 Food
These are great both in the summer or the winter, and can be served warm or cold – perfect for picnics and packed lunches! This is a fairly straightforward recipe, but my one main note is to remember to add the egg (no kidding, I know – but the first time we made these, we somehow forgot. Ya, oops!)
100g fresh spinach
250g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
Several pinches cayenne pepper
Several pinches freshly ground black pepper
50g parmesan, grated
1 egg, lightly beaten
200g rindless goat’s cheese, chopped (if it has a rind, it tends to melt a bit funny)
1. Preheat the oven to 190°C/fan oven 170°C/gas mark 5. Line 15 muffin holes with paper liners, or set out silicone muffin moulds.
2. Sift the flour, baking powder, bicarbonate of soda into a large bowl, and add the cayenne pepper and black pepper. Stir in the grated parmesan, and set aside.
3. Heat the milk and butter in a large saucepan over a medium heat. Once the butter has melted, stir in the spinach and bring it just to the boil (the spinach takes up a lot of room, but quickly wilts). Remove from the heat and pour into a liquidiser or food processor (I only have a mini blender, and it works perfectly fine for this, you just have to do it in several stages – takes a little longer, but not really much of an issue. Make sure you don’t fill the blender up with the liquid though – it will go everywhere). Whizz until the spinach is finely chopped, and allow to cool for about 5 mins.
4. Add the spinach mixture and the lightly beaten egg to the dry ingredients, and mix with a big metal spoon until just combined. Fill each of the muffin holes about half full with batter, and add some of the goat’s cheese. Cover with the remaining batter, and top this off with any leftover goat’s cheese, pushing it down into the batter.
5. Bake for 20-25 mins until risen and firm to the touch. Turn out onto a wire rack and allow to cool a little.