Feta, spinach and chili muffins

muffins

                                                                                  *makes 12 standard  muffins*

Ingredients:                          

1 Tbsp fresh chilies (to taste)

3/4 cup spinach

olive oil for coating

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp salt

2 tsp  oregano, minced, fresh

1 tsp  thyme, minced, fresh

2 eggs

1 cup milk

1/4 cup light olive oil

1/2 cup feta cheese, crumbled

Preheat oven to 180C.  Grease or fit paper cups into 12 standard muffin cups. Sift flour, baking powder, salt and pepper together into a large bowl. Stir i n oregano and thyme. In a medium bowl, beat remaining ingredients together until blended. Add to dry ingredients and stir until just combine; batter should be slightly lumpy. Fill prepared muffin cups three-quarters full.

Bake for 20-25 minutes, or until muffins are golden and a skewer inserted in a center of one comes out clean. Let cool in pan for 1-2 minutes, then transfer to a wire rack. Serve warm or room temp.

Recipe from Muffins and small cakes cook book.

Note:

I made 24 little cupcake sized muffins and they were a perfect snack. They were super easy to make and came out really well. Next time I would probably had more feta cheese and chili. But other than that, no complaints!

Lib xo 

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