Mini Spinach and Cheddar Muffins

1 Jan

From Food Beam – modified for a small appetizer version that you can freeze ahead of time for easy party prep!

Makes 48 mini muffins + 3 or 4 regular sized ones for a snack while you are baking!

30g butter

one small onion, finely diced

two fat clove of garlic

2 or 3 hatch green chiles, finely chopped

350g plain flour

2 1/2 tsp baking powder

a good grind of black pepper

200g extra sharp cheddar, grated

250g milk

one egg

130g frozen, thawed spinach, squeezed dry of  water

If baking immediately, preheat the oven to 350°, otherwise you will freeze and bake before the party.

In a pan, melt the butter over medium heat and cook the diced onion until soft. At the end, grate the garlic and throw the chilies into the pan and give a good stir to combine the flavors.

In a bowl stir the flour, baking powder, pepper and cheddar. In another bowl, whisk the milk and egg together, then pour onto the flour mixture using a wooden spoon to fold.

The batter will be very thick and you will need a heavy wooden spoon or your hands to add the onion mixture and the spinach.

If freezing, divide into two sheets of mini 24 muffin-cases (either lined with parchment paper cups or empty  – muffin papers will stick – I’ve done both) and freeze until hard (about 1 hour).  Store in tupperware until ready to bake. If you are making without the parchment paper, spray the muffin tins with olive oil spray before baking. Bake at 350° for 20 minutes or until golden brown. Remove the muffins from the tin and allow to cool on a rack.

Otherwise, bake right away!

These are delicious and are just a tad spicy. They are perfect finger foods for parties.


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