Spinach and cheese egg free savoury muffins
These egg free savoury muffins are ideal for a snack, lunch boxes or even breakfast. My youngest daughter especially thoroughly enjoys them at any time of the day and always asks for more. The sweetness of the spinach with the tangy feta works so well.
Ingredients used
I created the recipe originally using ingredients I had at home that I thought would work best. The first version I posted on my social media included olives, feta and sun dried tomatoes instead of spinach and cheese. That was a great combination too and I actually had a few people remaking them and sending me photos on Instagram.
The spinach I have used when making this recipe for egg free savoury muffins is frozen or baby spinach. You may also use English spinach but, as you might have seen if you follow my blog recipes, I tend to avoid it simply because it requires a lot of water to wash all the soil from it properly. If you use fresh spinach, it needs to be washed, roughly chopped, sautéed to wilt and then have the liquid squeezed out. If you use frozen spinach, all it needs is to be thawed, roughly chopped and then have the liquid squeezed out.
A lot of schools in Australia, have an egg free policy for lunch boxes. Hence I tried to avoid eggs and instead I used the carbonated soda water as a leavening agent. At the same time it means that these egg free savoury muffins are quite light to eat.
Method to follow
Who doesn’t love minimum mess in the kitchen? This one bowl kind of recipe is just that. So unless you are using fresh spinach, which you need a pan to wilt, then all you need is a bowl and a wooden spoon to mix the ingredients. Above are some images to show you the process that I describe in the recipe. The final batter is thick and sticky and fills up a 12 muffin tin.
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- 250 g baby spinach
- 350 g self-raising flour
- ½ tsp salt
- 1 tbs dried mint
- 250 mL soda water
- 150 mL extra virgin olive oil
- 1/4 cup fresh parsley, washed and chopped
- 1-2 sprigs fresh green onion, washed and chopped
- 100 g ricotta, crumbled
- 150 g feta, crumbled
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Preheat the oven to 170°C fan forced. Prepare the spinach by washing it well, chopping it roughly and sautéing it with some extra virgin olive oil until it wilts. Take it off the heat, allow it to cool down and then squeeze out the excess liquid. Set aside.
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In a large bowl, add the flour, dry mint, and salt. Mix it all with a wooden spoon. Make a well in the middle and add the soda water and extra virgin olive oil. Combine all the ingredients with a spoon. The mixture should be quite sticky and not very smooth.
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Add the rest of the ingredients (including the spinach you put aside) in the bowl with the batter, mix with a wooden spoon until all is evenly distributed.
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Prepare a 12 tin muffin tray by spraying or brushing with extra olive oil. Fill up the holes with the mixture up to the top. Bake them on the middle rack for 50-55min.
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Once the muffins are cooked, take them out of the oven, leave them in the tray for 5min or so and then take them out on a cooling rack to completely cool down. To then store, place them in a cool place in an air tight container.
