Tuesday, 4 October 2011

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)


36 comments:

  1. Tried these and they were a hit with my family thanks for sharing!

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  2. I make a crustless spinach quiche similar to this, but with only egg, frozen spinach, cheese, and baking powder. So easy and so yummy! I put them in individual baking cups so I can grab and go in the morning. I will have to try your buscuit version!

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  3. Oh they sound yummy!! Love a quick tasty breakfast :)
    Have a great day! :)
    xx

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  4. Replies
    1. Looking over the recipe, I guess not! But Feta and cheddar are both salty cheeses, so I guess no more is needed. I haven't made it yet, but I saw that your question was unanswered......

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  5. OK, I am going to show my ignorance here...but can someone interrupt this recipe using CUPS? :) The recipes sounds wonderful and I would like to try it. Thanks for this great idea.

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    Replies

    1. 10.58 oz flour, 3.527 oz cheddar,5.291 ounces feta,4.586 ounces spinach,7,439 ounces milk,1.058 ounces of butter.oven temp 338 F. I do have a scale to weigh everything but I don't know if I'll go through the trouble.

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    2. Roughly translated:
      3 c.flour
      2 ½ tsp. Baking powder
      1 c.Cheddar
      1 ½c. Feta pieces
      1 c.Baby Spinach
      1 Egg
      1 c.Milk
      1 tsp.Cayenne pepper
      1 Tbs.Butter
      ½ sm. red onion

      Delete
  6. I mean "interpret" :)... not interrupt!

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  7. http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm


    this may help!

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  8. great blog, this recepie looks so yummy!! I will be trying it for sure.
    i will be following you in case you post any more recepies with feta cheese in them :)
    xx alice.

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  9. Jus found you via Pinterest, beautiful bakes.

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  10. O.M.G. These are awesome. I didn't feel like converting it so I just used my digital scale and they turned out beautifully. I think I must have made mine bigger though because I only got 12. I've been trying to incorporate more iron rich foods into my diet and the spinach is a good way to do that. Thank you for this! I love savory muffins!

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  11. I had to make these... first I had to convert from metric but I did it!! OMG I added 5 strips bacon cooked crisp, and I substituted 1/2 of the flour for whole wheat flour. I cannot believe how amazing these are... THANK YOU

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  12. These sounds amazing... but I might add a little bit of bacon bits mixed in too.

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  13. These sound amazing! Bookmarking to make in the future :)

    I'm confused though - I only just found this blog, but aren't you guys vegan? Or did you only recently become vegan?

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    Replies
    1. Hi Becca, yes I only recently went vegan but I was a vegetarian before! Almost 3 months of being a vegan now :)
      Thanks for reading :D xx

      Delete
  14. I tried this recipe and it turned out super mushy. It looks like the spinach made everything too moist. Suggestions??

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    Replies
    1. Maybe try to squeeze the excess water out of the spinach?
      I think these muffins can be temperamental! You could always email hummingbird bakery!
      Sorry I can't help more.
      Have an awesome day! xx

      Delete
  15. Looks good, I bake scones with chilli powder,,and wasabi and cheese.
    I would like to try this recipe using olive oil, hope it works!

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  16. I made these for the first time and had to convert the units. I did find a website that was specific for baking, however the mixture seemed very dense more like dough. It was almost as if not enough liquid was added? I baked them and they never "plumped" up. The final product is very sticky and adhered to the baking cups. I am not sure if this has to do with the cheese addition. It is definitely does not have a flaky or cake like texture. Any help? I would love to make them again.

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    Replies
    1. When I made them they had a very dense texture more like a scone than a muffin.
      Maybe spray the cases with a cooking spray?
      These muffins seem to work for some people but not for others, I think I was just lucky when I made them!
      Hope that helps!
      Have a wonderful day xx

      Delete
  17. mm nice and yummy. the biscuits look good too. ; )

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  18. would love recipe that I do not have to convert

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  19. these look like they should come with a warning....way too yummy to be anywhere near healthy!!!! Thanks for sharing!

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  20. is it frozen or fresh spinach?

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  21. My son has a new love of spinach - can't wait to try these!

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  22. I've just made a batch of these, with a few slight changes. I used wholemeal flour instead of plain, and I replaced the semi skimmed milk with unsweetened almond milk.
    I cooked half in my daughters mini cupcake maker and the other half in the oven ... both turned out fine, although the ones cooked in the cupcake maker did brown off on top better.

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  23. Here's my wholemeal and Almond milk version: http://kisto.co.uk/cooking/feta-cheddar-and-spinach-wholemeal-muffins/#

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  24. Thanks! 1.27 cups flour (1 ¼)
    2.5 tsp baking powder
    .42 cups cheddar cheese (½ )
    .63 cups chopped feta (½)
    .55 cups baby leaf spinach (½)
    1 egg
    .93 cups milk (1)
    1 tsp cayenne
    2 Tbs butter
    half a red onion

    I can't wait to try!

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  25. I tried this recipe last night. I only added about half the chopped spinach because I didn't think it would all blend into the dough, but the muffins still came out great. Both my husband and I really enjoyed them!

    For those using Fahrenheit instead of Celsius - I set my oven to 325° and baked the muffins for 35 minutes. They came out perfect - crispy on the outside, soft on the inside.

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  26. To those of you who've made these, how do they keep? Can I bake them the night before I want to eat them?

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  27. I made this tonight. Definitely use the 1/2 cup of chopped spinach, instead of going with weight of spinach as the original recipe states (130g). A box of pre-washed baby spinach in Canada is 142g and it's WAY too much for the amount of dough. Next time, I will follow the suggestion to use an ice cream scoop for the dough. I didn't and the muffins don't settle in the oven. They are lumpy and unsightly - not at all pretty and round like in these pics. I added fried, crumbled bacon and used slightly less feta than recommended (because it's all I had). I added a bit of salt in the onions when cooking, and yet, I think the muffins need a touch more salt. I will see how they hold up tomorrow. Plan to nuke them in the microwave for a few seconds before serving to guests.

    ReplyDelete

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