Here is what you will need: –
Canola oil, to grease
375g self-raising flour or coconut flour
250g (about 1/2 bunch) spinach,trimmed, washed, dried, shredded
150g Fetta, crumbled
110g chopped semi-dried tomatoes
2 tablespoons finely grated parmesan
330ml milk
90g butter, melted
1 egg
1 tablespoon chopped fresh dill
Here is what you need to do:-
Preheat oven to 200°C. Brush twelve 80ml muffin pans with canola oil to lightly grease.
Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, and stir to combine.
Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
Chef Stephen Grimes is director of Nutri Nation and all round bad ass in the kitchen
Image source: goingtomedschool.com
