Spinach and Pesto Savoury Muffins
These freezer friendly muffins have been shared with us by Sam Colden from The Annoyed Thyroid. They are full of flavour from the basil in the pesto and super cheesy to boot. They are perfect on their own as a mid-morning snack, and great in lunch boxes. Super easy and a taste sensation... what more could you want? Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "These are so tasty. I loved the pesto flavour and what a great way to hide spinach from the kids! I was lucky to save some for the freezer as they tasted so good when they came out of the oven but I dutifully froze some to reheat another day - all in the name of a fair recipe test. Both myself and hubby were very surprised that they tasted exactly the same after being reheated in the microwave from frozen. We enjoyed them that much that I made a second batch today!" - Sue
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 20 minutes
Can be frozen
- Parmesan cheese - 25g, cubed
- butter - 50g, plus extra for serving
- milk - 180g
- eggs - 2
- self raising flour - 300g
- pesto - 2 Tbsp, can make your own from the Green Eggs and Ham recipe in The Breakfast Issue
- baby spinach - 20g, leaves, roughly chopped
- pizza cheese - 50g, or tasty cheese, grated
- Preheat oven to 200C. Line 9 cups of a 12-cup muffin tin with paper cases. Fill the 3 empty holes with water (to ensure even baking.)
- Add Parmesan cheese (25g) to the bowl. Grate Speed 8 / 10 seconds. Set aside in a small bowl.
- Add butter (50g) to the bowl. Program 2 minutes / 60C / Speed 2.
- Add milk (180g) and eggs (2) to the bowl. Mix Speed 4 / 10 seconds.
- Add flour (300g), pesto (2 Tbsp), spinach (20g), pizza cheese (50g) and the reserved Parmesan cheese to the bowl. Mix Speed 2 / 10 seconds, using the spatula to assist.
- The mixture will be quite sticky and lumpy - remember the lumpier the mixture, the better the muffin! Use an ice cream scoop to place the mixture in the paper cases.
- Bake for about 5 minutes at 200C. Then reduce the temperature to 180C and cook for another 10-15 minutes until cooked through and golden.
- Leave the muffins to cool in the tin for 5 minutes, then transfer to cool on a wire cooling rack.
- Serve warm or cold, with lashings of butter!
- Freeze these muffins in an airtight container or ziplock bag after baking, and then reheat in the microwave or oven.