So a heavily pregnant work colleague has had low iron levels, so to help get her levels up she thought some spinach muffins would do the trick (it did)! These are absolutely delicious and would make a lovely Sunday morning breakfast treat.
This is a Nigella recipe, adapted slightly as originally its a recipe for Spinach and Ricotta, but I changed to Feta.
175g Defrosted Frozen Spinach
200g Self Raising Flour
1 tsp Baking Powder
200g Feta Cheese
100ml Sunflower Oil
50g Parmesan Cheese
Grated Cheddar Cheese to Top
Firstly you need to defrost your spinach. If you are making them last minute, thats not a problem. Place the spinach in a pyrex bowl and pour some boiled water from the kettle over it. and leave to cool. Once cooled (please don’t put your hands in boiling hot water), drain the water from the bowl, then squeeze the spinach to get all of the access water out.
In a bowl, add in the flour and baking powder, then mix in the milk, and eggs to combine. Crumble in the Feta cheese and stir together.
Then add in the oil, spinach and parmesan cheese and mix to combine. Fill muffin cases until all mixture is used up, they don’t tend to rise too much so fill as much as you can.
Then top with your grated cheese and bake in the oven at 180°C/350°F/Gas Mark 4 for 45 minutes.
Eat hot or cold, they taste amazing either way. Enjoy!