They are so quick and easy to make, and once you've mastered them, it's easy to mix the flavours to your own preferences. Adding sun-dried tomatoes is nice.
The recipe uses regular flour, but I often use wholemeal instead, as it's healthy and the muffins are more filling, making them go further.
Eat the muffins on the day they are baked, or the day after, and keep in the fridge.
You can make extras and freeze as soon as they are cooled. They reheat really well in the microwave, or defrost in the fridge.
Spinach and Fetta Muffins
Makes 12-18, depending on size of muffin pan
1 egg
3/4 cup water
2 cups self-raising flour
1/2 teaspoon salt
1 cup milk
100g fetta cheese, crumbled
1 cup finely shredded baby spinach leaves
2/3 cup grated cheese
1/4 cup grated parmesan cheese - optional
Preheat oven to 180 degrees C. Lightly grease a non-stick muffin pan
Mix together all ingredients except the parmesan, until just combined.
Spoon into prepared muffin pan.
Sprinkle with parmesan - optional.
Bake 15-18 minutes.
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