Feta, Cheddar and Spinach Muffins

So I was faced with a dilemma this morning, James gets up at five o'clock every morning to go to work. He never really has time for a proper breakfast so I thought I'd see what I could make him. I was browsing through my Hummingbird Bakery book, as you can tell it's my go-to book. I found a recipe for cheese and spinach muffins, so I tweaked the recipe very slightly omitted the onion (due to not having one) and added 150g of feta. The recipe make sixteen muffins, I did a quick check and they are only 130-ish calories which is pretty good for a baked good. These aren't the prettiest of muffins but they are quite tasty, I love the spiciness from the cayenne pepper! I had one of these muffins with a bowl of spicy pumpkin soup for my lunch today. I hope James likes them! Here's the recipe adapted from Hummingbird Bakery's first book.

Ingredients


300g of plain flour
2 and half teaspoons of baking powder
100g cheddar cheese
150g of chopped feta
130g of baby leaf spinach
1 egg
220ml skimmed milk (the recipe suggests whole but I never have whole milk)
1 teaspoon of cayenne pepper
30g of butter melted
half a red onion, chopped

1. Preheat oven to 170 C or gas mark 3 
2. Melt the butter in a pan, added chopped onion and cook 
3. Add the dry ingredients into a large bowl 
4. In a separate bowl add the egg and milk and whisk 
5. Add the egg mixture into the dry ingredients
6. Chop the spinach finely
7. Add the onion and spinach into the muffin mixture by hand using a wooden spoon
8. Scoop into muffin cases using an ice cream scoop (this gives them a nice rounded shape)
9. Cook for 30-35 minutes

(This recipe is not mine, it is adapted from Hummingbird Bakery's first book)