It’s National Vegetarian Week! Woo! Gooo veggies! What better way to celebrate than to make some spinach and goat’s cheese muffins.
(and the prize for most tenuous link ever goes to…)
I apologise for the ridiculous number of photos in this post, but these little babies are just too damn pretty! Look at their little tomato hats! To be honest they’re more like little cupcakes than muffins because they’re pretty tiny (obviously this was a considered decision, and has nothing to do with the fact that I don’t own a muffin tin), but spinach cupcakes doesn’t sound anywhere near as nice. In fact it sounds a little gross. So we’ll stick with muffins, okay?
These muffins are perfectly dense and cakey, and if you leave the goat’s cheese in largeish chunks, you get little pockets of it all the way through, which is rather great. I also added a ridiculous amount of black pepper, which I kind of love, so I think you should do it too.
Shall we have one more?
(I meant one more photo, not one more muffin, though they’re pretty similar in that once you start you just can’t stop. Like Pringles, only better)
- 250g plain flour
- 2tsp baking powder
- 100g cheddar cheese, grated
- 70g fresh spinach, roughly chopped
- Black pepper
- 240ml milk
- 60ml olive oil
- 2 eggs
- 75g goat’s cheese, coarsely crumbled
- 2 medium tomatoes, thinly sliced
- Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease a muffin dish, or place 12 cupcake cases in a cupcake dish (I use silicone ones, which I love).
- Combine the flour, baking powder, grated cheddar and chopped spinach in a large bowl, along with a good pinch of salt and a very generous amount of black pepper.
- In a separate bowl, combine the milk with the oil and the eggs, and beat lightly.
- Add the wet ingredients to the dry, and fold in until just combined. Finally, fold in the crumbled goat’s cheese – be careful not to break it up too much.
- Distribute the mixture evenly between the 12 cupcake cases, and top each with a very thin slice of tomato and a little more salt and pepper.
- Bake for 30 minutes, or until the muffins are golden brown on top. After allowing to cool for a few minutes, transfer to a wire rack to cool completely.
For the original recipe for ‘cheesy spinach muffins’, see Food Lust People Love.