I don’t bake lots of savoury goods – tending to favour their sweet counterparts but one savoury snack I do love are these cheese and spinach muffins – a recipe I found in the Hummingbird Bakery cookbook.
Easy to make, and they freeze really well so I typically have them in the freezer during the winter as a more enjoyable accompaniment to soup than a roll!
This recipe has a small amount of cayenne pepper in it which gives a lovely subtle kick at the end of eating – if you’re not a fan, take it out, and if you like your food really spicy, add some more!
Ingredients
- 30g butter
- 1/2 small red onion finely diced
- 360g plain flour
- 2 1/2 tsp baking powder
- 1 tsp cayenne pepper
- 250g cheddar (or any similar) cheese, grated
- 220ml milk
- 1 egg
- 130g spinach – stalks removed and sliced/shredded
Method
- Preheat oven to 170c
- Melt the butter in a saucepan and fry the onion – once cooked set aside
- Put flour, baking powder, cheese and cayenne pepper in a mixing bowl and combine
- In a separate bowl mix the milk and butter together, then gradually add to the dry ingredients. I use a stand mixer with a beater blade on it for this.
- Once well mixed add in onion and spinach – again I use the stand mixer for this as the dough can be quite heavy.
- Spoon the mixture into 12 cupcake cases (or if you’d prefer, grease the cupcake tin and place the mixture straight into that)
- Bake for 30-35 mins until skewer comes out clean
- Leave to cool sightly in the tin before removing and allowing to cool completely on a cooling rack
Half baked cake 