Spinach & Cheese Muffins

Within walking distance of my campus at Waterloo is a cosy, friendly little cafe by the name of Konditor & Cook. Its counters are peppered with tempting, homemade-esque cakes and delightfully fat muffins exploding over their paper liners. I was inspired to attempt these muffins after trying Konditor & Cook's savoury spinach muffins. These were much too bland (an anomaly with Konditor & Cook), so I decided to make my own and stir my favourite ingredient into the batter - cheese.  

I couldn't resist sprinkling these with extra cheese before popping them into the oven

Treat these more like decadent bread than moist breakfast muffins and they would go perfectly with creamy soup for lunch. 

Spinach & Cheese Muffins Recipe

Adapted from The Hummingbird Bakery Cookbook


Ingredients:
Canola oil
1 tbsp curry powder
Small red onion, finely chopped
2 cups all-purpose flour
3/4 cup wholemeal flour and rolled oats (blended together until fine)
2 1/2 tsp baking powder
1 cup grated parmesan cheese
1 cup shredded mozzarella 
1 cup milk
1 egg
1/4 baby spinach, roughly chopped (I used 180g frozen spinach)

Directions:
1.              Preheat oven to 170°C. Meanwhile fry the onion with canola oil until cooked. Set aside.
2.              In a large bowl stir together flour, rolled oats, baking powder, curry powder and cheese. In a separate bowl, whisk the milk and egg together, then slowly pour into the flour mixture and beat with a hand mixer until too thick to mix.
3.              Stir in the onion and spinach with a wooden spoon until evenly dispersed.
4.              Spoon batter into muffin tins lined with paper liners. Fill about two thirds full. Bake in preheated oven for 30 minutes, or until golden and a toothpick inserted in the center comes out clean. Place the muffins on a wire rack to cool.