I recently made spinach and cheese muffins from the Hummingbird Bakery cookbook for the first time and have been ovewhelmed with love for them by everyone who has tried them! So I have now made them a number of times, adapting the recipe as I go!
A really simple recipe that makes a tasty side to go along with the boring soup lunch that is likely to make my lunch until at least March!
Ingredients and method below (with some slight amendments I have made along the way…)
- 30g butter
- ½ small red onion, finely chopped
- 360 g self raising flour
- 2 ½ teaspoons baking powder – optional
- 1 teaspoon cayenne pepper
- 250g grated cheddar cheese (grated on a fine grater)
- 220ml whole milk
- 1 egg
- 130 g (4 oz.) baby spinach leaves (chopped to assist in mixing in)
- Preheat the oven to 170 degrees (325 degrees F) Gas 3.
- Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.
- Put the flour, baking powder, cayenne and cheese in a large bowl.
- In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric mixer until all the ingredients are well mixed.
- Stir in the onion and spinach with a wooden spoon until evenly dispersed. (I use the dough hook on my mixer as I find it gives a more even mix of ingredients!)
- Spoon (or use your hands – I find it easier!) the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the muffin bounces back when touched. A skewer inserted in the centre should come out clean.
- Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.