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Mini Cheese and Herb Muffins

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Makes: 24
100g / 3 1/2 oz baby spinach leaves
75g / 2 3/4 oz butter
35g / 1 1/4 oz Parmesan cheese, finely grated
1 tbsp chopped fresh herbs, such as chives, parsley or tarragon
100g / 3 1/2 oz white plain flour
100g / 3 1/2 oz light brown self- raising flour
1/2 tsp bicarbonate of soda
pinch of salt
2 tsp baking powder
1 large egg
200ml / 7 fl oz buttermilk

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Line two 12-hole mini muffin tins with mini muffin paper cases.

Put the spinach in a colander and pour boiling water from a kettle over the leaves to wilt them. Leave to cool, then squeeze all the liquid out until the spinach is very dry. Chop finely.

Melt the butter in a small saucepan over a low heat, then leave to cool. Mix the cheese, herbs, flours, bicarbonate of soda, salt and baking powder together in a bowl, then stir in the spinach.

Whisk the melted butter with the egg and buttermilk in a jug, pour into the dry ingredients and stir briefly to combine. Don't over mix - the mixture should still be a little lumpy.

Spoon a teaspoon of the mixture into each of the paper cases and bake in the preheated oven for 12 minutes.

Remove from the oven and leave to cool in the tin. serve warm or cold.

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