I picked a bunch of spinach out of the garden to make these muffins for lunch.With a splash of Hot Samoan Boys Chilli Sauce, some light coconut cream and tasty cheese they were packed full of goodness.You don't have to precook the spinach for these muffins.After washing the spinach leaves they do need to be well dried and then shredded finely. I made these in silicon muffin pans so there was no need to line them. I simply greased them lightly and they easily popped out.
2 cups of spinach leaves, finely shredded
2 1/2 cups of self raising flour
1 cup of grated tasty cheddar cheese
12 sundried tomatoes ( finely chopped)
1/3 cup of rice bran oil
1 1/4 cup of milk ( or light coconut milk)
1 large splash of Hot Samoan Boys chilli sauce ( about a teaspoon, or more if you like it really hot)
1/2 teaspoon of salt
freshly ground black pepper to taste
Sift flour into a large bowl. Add finely shredded spinach leaves and sundried tomatoes
In another bowl pour the milk and oil . Break in the egg and whisk together.
Stir the two mixtures together until just combined. Do not overmix.
Bake at 200C inmedium sized muffin pans for about 18 minutes ( or 15 minutes for minis) until a skewer inserted into the centre comes out clean.
Leave to cool for a few minutes. We like them best warm , halved and filled with a slice of feta or tasty cheddar cheese. Avocado is good too.
The minis, halved and topped with a little guacamole would make great party food.