Spinach Muffins (Vegetarian)
I often say this, but I assure you there’s something joyous about cooking leftovers, about making them something different, but just as tasty. Take these Creamed Spinach for instance, which go well with poached eggs, but also make a tasty side to a Sole Meunière. Well, you can transform them into these beautiful and just as delicious Spinach Muffins, which (as they freeze well) will cater to your healthy brekkie needs for a while. Isn’t that a bit wonderful?
Ingredients (makes a dozen muffins):
1 cup plain flour
1 cup wholemeal flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon dried thyme
4 large eggs
1/3 cup sour cream
2 cups Creamed Spinach
Parmesan
English Mature Cheddar
Preheat oven to 160°C/320°F. Grease a 12-cup muffin tin with olive oil, and line with paper cups; set aside.
In a large bowl, combine plain flour, wholemeal flour, baking powder, salt and dried thyme. Give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add sour cream, and stir, with a whisk until mixture just comes together. Add Creamed Spinach and grate in about 1/3 cup Parmesan and 1/3 cup Mature Cheddar. Gently fold into the batter until well-blended.
Spoon about 1/3 cup of the spinach batter into each paper cup. Place muffin tin in the middle of the warm oven, and bake, at 160°C/320°F, 35 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy Spinach Muffins warm or cold. They also freeze well, up to three months. You’ll just have to let them thaw at room temperature, and warm them in the oven if you prefer them hot.
