Spinach & Fetta Muffins

Serves makes 12 muffins

Time 30 minutes

Ingredients

500g baby spinach or silver beet

2 cups wholemeal flour

1 tbsp baking soda 

100g fetta, crumbled

1 egg

2 tbsp chopped mint

2 tbsp chopped dill 

1 lemon zest, grated

80ml extra virgin olive oil 

1 cup milk 

150g ricotta

1 tbsp toasted pine nuts

Method

Preheat oven to 180°C. Oil a 12-hole muffin tray. 

In a pan add some olive oil and add the spinach – wilt on medium heat. Drain this of fluid thoroughly prior to adding to the muffin mixture. Place spinach, flour, fetta, dill, mint, and lemon zest in the bowl and combine. 

In a bowl whisk the oil, milk, and egg together then pour over the spinach mixture and combine. Season with salt and pepper. Gently fold through the ricotta. 

Divide amongst the muffin trays. Sprinkle with pine nuts. 

Bake 20-25 minutes or until golden brown.