CookThatBook

Savoury is a genre of muffins that up until now I have not experimented with as I usually prefer to take a more sweet approach. But this week’s recipe (from www.taste.com.au) was for Spinach Feta Muffins. Definitely nothing sweet going on here!

Be warned that this recipe is a tad more time consuming but well worth the extra effort, perfect to make on a lazy Sunday morning. The recipe calls for self-rising flour which is flour premixed with chemical leavening agents, meant to produce a consistent and even rise in baked goods. Because I couldn’t find self-rising flour…anywhere…I made my own by mixing 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon of salt. It worked out great; muffins rose (hallelujah!)

I decided to sauté the fresh spinach along with some diced onion, which gave the muffins a great caramelized flavour. While I did opt to include sundried tomatoes I used only half of the suggested amount fearing that ½ cup would make the muffins too salty when combined with the feta. The addition of dill was subtle but added a lot of depth to the muffin, the salty chunks of feta tasted great alongside the spinach and tomatoes. These muffins taste great served warm or cold, and would be perfect to serve for brunch or to bring along to a potluck. Yet another success for Muffin Mondays!

For a copy of the recipe for Spinach Feta Muffins, please click here

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.