Spinach and Goat Cheese Muffins

By Shawn

Ingredients

• Ingredients
• 2 c plain flour
• 2 tsp baking powder
• 3.5 oz. cheddar cheese, grated
• 2.5 oz. fresh spinach, roughly chopped
• Salt
• Black pepper
• 1 c milk
• 1/4 c olive oil
• 2 eggs
• 2.65 oz. goat's cheese, coarsely crumbled
• 2 medium tomatoes, thinly sliced

Details

Adapted from amuse-your-bouche.com

Preparation

Step 1

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease a muffin dish, or place 12 cupcake cases in a cupcake dish (I use silicone ones, which I love).
Combine the flour, baking powder, grated cheddar and chopped spinach in a large bowl, along with a good pinch of salt and a very generous amount of black pepper.
In a separate bowl, combine the milk with the oil and the eggs, and beat lightly.
Add the wet ingredients to the dry, and fold in until just combined. Finally, fold in the crumbled goat's cheese - be careful not to break it up too much.
Distribute the mixture evenly between the 12 cupcake cases, and top each with a very thin slice of tomato and a little more salt and pepper.
Bake for 30 minutes, or until the muffins are golden brown on top. After allowing to cool for a few minutes, transfer to a wire rack to cool completely