Spinach & three cheese muffins
PREP + COOK TIME 45 MINUTES MAKES 12
2 tablespoons extra virgin olive oil
1 small onion (80g), chopped finely
100g baby spinach leaves
2 cups (300g) self-raising flour
80g butter, melted, cooled
1 egg
1 cup (250ml) buttermilk
½ cup (50g) coarsely grated mozzarella
½ cup (40g) coarsely grated parmesan
100g blue cheese, crumbled
1 Preheat oven to 200°C/180°C fan. Grease a 12-hole, ⅓ cup/80ml) muffin pan.
2 Heat oil in a medium frying pan; cook onion, stirring for 5 minutes or until onion softens. Add spinach; cook, stirring, for 1 minute or until wilted. Cool.
3 Sift flour into a large bowl; stir in combined butter, egg and buttermilk. Add cheeses and spinach mixture to flour mixture; mix gently to combine. Do not over-mix; mixture should be lumpy. Spoon mixture into pan holes
4 Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before turning, top-side up, onto a wire rack. Serve warm
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