Spinach and Feta Muffins

Ever since I discovered this recipe, which is quite some time ago now, it has been a staple in my lunchbox. They are easy to make, freeze incredibly well and are absolutely delicious. The smooth and creamy pockets of feta cheese give just the right amount of creaminess in your mouth, whilst the Parmesan and spinach add the savouriness. I often microwave this at the office, enjoying a warm muffin right before I get into a days work. 

You will need: 

• 150g Danish Feta, Crumbled (although I often indulge and add 200g instead)
• 250g Frozen Spinach, thawed (don't discard the water, you will need it) 
• 1 Egg, Lightly Beaten 
• 1 & 1/4 cups Milk
• 100g Butter, Melted and Cooled
• 3 Tbsp. Parmesan Cheese
• 1 Tsp. All Purpose Seasoning
• 3 cups Self-Raising Flour

Start by greasing a 12 cup muffin tin well and preheating your oven to 180C. 

In a large mixing bowl add all the ingredients, except flour. Mix until combined. 

Add the self-raising flour and mix until you can see no more flour. But stop there, anymore and you risk over mixing. 

Evenly divide the batter between the twelve cups and bake for 25 - 30 minutes or until golden brown. Test if they are ready by inserting a skewer, if they are done, no batter should stick to the skewer. 

Enjoy! Best served fresh, but are excellent after freezing! 

Want to see how I made these?? Watch the video below!