Red pepper, spinach and feta savoury muffins

February 15, 2016
 

Red pepper, spinach and feta muffins

Red pepper, spinach and feta muffins

That time between meals when you need something healthy to keep you going… These easy savoury muffins are the answer. They’re actually a cross between an egg cup and a muffin – so not as heavy as a muffin – they’re light and fluffy, but a little flour gives them some substance and keeps us full.

We added loads of leftover veg to these and gave them a Tex-Mex vibe with some chipotle paste and coriander (which works nicely with the corn and feta) – but play around with the ingredients – or use up your leftovers – just keep the quantities the same.

Makes 8 muffins

You will need:

  • 2 whole eggs
  • 2 egg whites
  • 1/2 cup spelt flour
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/2 cup green veg, cooked (or fresh spinach leaves)
  • 1/3 cup cooked peppers, diced
  • 1/3 cup feta cheese, crumbled
  • 1/3 cup fresh cherry tomatoes, quartered
  • 1/3 cup organic sweetcorn
  • Handful coriander, chopped
  • Heaped tsp chipotle paste (or 1 fresh chilli, finely chopped)

Method: 

  1. Heat oven to 180°C/350°F/gas 4 and grease an 8-hole muffin tray.
  2. Place all of the ingredients in a large bowl, season well with sea salt and black pepper, and whisk until well incorporated.
  3. Spoon the mixture evenly into the muffin tray then bake in the oven for 25 minutes until golden brown.
  4. Allow to cool in the tray a little to firm, before removing.

NOTES

Make these transportable by lining each hole of the muffin tray with a square of baking paper before cooking.

Serve hot or cold with fresh avocado or guacomole.

See more Healthy snacks recipes


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L & T x

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