A cheesy muffin with cheddar and feta and spinach, topped with thinly sliced tomatoes. There's thyme in there too!
There are a few staples I keep in my freezer, just in case. Frozen spinach is one of them. In a pinch, spinach can be thawed quickly and added into omelets or quiches or cheesy sauces for pasta. It adds color and nutritional value without an overly strong or objectionable flavor. It is also beautiful added into muffins. (See exhibit A, above.) This week’s Muffin Monday ingredient is spinach. As if you hadn’t guessed.
Ingredients - for 12 muffins
3 1/2 oz or 100g frozen spinach
2 2/3 oz or 75g feta
3 1/2 oz or 100g extra sharp cheddar
2 cups or 250g flour
Sea salt flakes
2 teaspoons baking powder
1/4 cup or 60ml olive oil
1 cup or 240ml milk
Several sprigs fresh thyme
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with non-stick spray or butter.
Thaw your spinach with a few zaps in the microwave. Or allow to thaw naturally, if you have time. I never seem to. Allow to cool, if you zapped it too long.
|Buy the spinach that is frozen in cubes. It's much easier then to thaw just what you need.|
Grate your cheddar cheese and crumble the feta.
Slice the tomatoes fairly thinly and leave to drain on some folded paper towels. You need 12 slices so if you have any tomato left over, save it for a sandwich or share it with your helper.
Measure your flour, salt, baking powder, grated cheddar and some of the leaves off of your fresh thyme sprigs into a large mixing bowl and mix well.
Measure the milk and olive oil into a smaller bowl and whisk with the eggs and thawed spinach. Just two eggs, pay no attention to that double yolk behind the curtain. (Sorry, watched too much of The Wizard of Oz in my youth.)
Here’s something incredible, and I use that in the literal sense. Hard to believe. But true! In the last week, I have opened SEVEN eggs that had double yolks. I think I may have had one or two in the whole rest of my life! And they weren’t all from the same batch of eggs, although they were the same brand. Isn’t that something?! Have you ever found a double yolked egg?
Fold your wet ingredients into your dry ones until just mixed.
Fold in the crumbled feta.
Divide the batter between the prepared muffin cups.
Pat the tomato slices really dry with another paper towel and top each cup of batter with one.
Sprinkle the tomato slices with a little more fresh thyme, sea salt and freshly ground black pepper.
Bake for 25-30 minutes or until you can see that the sides are turning golden brown.
Remove from the oven and allow to cool for a few minutes. Remove from the pan, loosening gently with a knife if necessary, and cool further on a wire rack.
For those who might need a gluten-free version, check out this post. The author/baker saw this link on Pinterest and modified it for her family's needs. Thank you, K!