Today, I'm sharing my no-fail Savoury Muffin recipe that's been a staple for over a decade. These muffins are quick, simple, and downright delicious.
This is my basic recipe for Spinach and Fetta Savoury Muffins, but they are so versatile, you can jazz them up with extras like sliced black olives, sundried tomatoes, or jalapeno peppers, which by the way, are an absolutely delicious addition. Or you can leave them just as they are, they are so full of flavour.
Here's a little extra bonus – feel free to choose any flour that suits your fancy. I share the details in the video. This is particularly fantastic for those who follow a gluten-free lifestyle, just like me. While I'm using buckwheat flour today, rest assured, any flour, including wheat flour, will do the trick.
I've whipped these up in every kitchen I've worked in as a chef, and guess what? People kept coming back for more, every single day. That's how good they are. And they sold out so quick. Plus, the best thing? You can make them your way.
Stick around for the recipe, give it a shot, and drop a comment below if you enjoy them. I'd love to hear what you think.
I've made these at every place I worked as a chef, and people came back for them, every day. They are that good. And so customisable.
Here is the recipe, I hope you enjoy them, and if you do, please leave a comment in the video, I would love to know what you think.
Measurements:
375grams soft ricotta cheese
200grams feta cheese (I like using Danish)
1/2 cup grated parmesan cheese
1 medium red onion (sliced)
2 eggs
1/4 cup olive oil
1/2 cup milk
2 big, big handfuls of baby spinach leaves
Mix using your hands, then add:
2 cups flour (plain or buckwheat or brown rice or any flour, 1/2 linseed meal and 1/2 plain flour is delicious and nutritious)
4 teaspoons baking powder
Mix using your hands, but don't overmix or they could become tough.
Spray a muffin tin well.
Using your hands form them into big balls and put them in the muffin tin.
Preheat oven to 220C/420F
Then as soon as you put the muffins in, reduce the heat to 180C/350F and bake for between 20-30 minutes. Until they are golden brown, spring back to the touch, or until a skewer inserted comes out clean. Cool on wire rack, and eat warm, cold or at room temperature.
So delicious served with butter and tomato relish.
Thanks so much for watching.
@leescooking
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