For a savoury snack that's quick and easy to make, these spinach and feta muffins hit the spot. Filled with tasty and nutritious ingredients, eat these on the go or pack into school lunches.
Spinach and feta are a great flavour combination and are the basis of the delicious Greek dish Spanakopita. Crispy filo pastry is out for us who follow a low carb or gluten free lifestyle (I refuse to use the word diet) but we find solace in other delicious spinach and feta recipes.
This muffin is a moist, yet firm alternative that make you almost forget about pastry!
INGREDIENTS:
6 eggs
3 slices bacon, cooked 2 cups raw spinach
1 cup crumbled feta cheese
1/2 cup cheddar cheese salt and pepper to taste
INSTRUCTIONS:
•Preheat
oven to 350.
•Wash the spinach, drain and place in a microwave safe bowl.
•Microwave the spinach on high for 1 minute.
•Set aside to cool.
•Cook bacon until it’s how you like it. Set aside to cool.
•In a medium mixing bowl, beat the eggs together until frothy.
•Mix in the crumbled feta cheese and the grated cheddar cheese.
•Once the spinach and bacon are cooled enough, add them to the bowl and mix
until combined.
•Divide the mixture evenly among the 6 muffin cups. Bake for 30-35 minutes
until muffins are firm.
•Enjoy!
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As the spinach and feta muffins baked they rose splendidly and smelt delicious. Once out of the oven it seemed rude not to try a warm one. I was very happy with the flavour combinations. When they cooled down I munched another and the flavours are better.
Bake a batch, try one
warm, try another cold and see what you prefer! They could be warmed up
in the oven or even zapped in the microwave.
