SPINACH AND FETA MINI-MUFFINS
This batter is really thick and barely hanging on to the spinach and yet it works!
They are yummy and very healthy if you use good flours. Crispied greens on top.
FOR A PLATE TO BRING TO A BBQ – google for similar
275g plain flour – chickpea, barley bran & lupin were good together
1 Tab BP (see note below)
1 large egg (see note below)
225 ml milk (see note below)
1 tsp sea salt or sauerkraat instead – not both
100g baby spinach leaves* (torn up a bit) – makes about 2.5 cups
100g feta, in small cube *I used almond feta, which is low in salt. (from IGA W’dyte).
1. Defrost egg whites. Mix flour combination together in a medium bowl, add sauerkraat.
Cut up feta cubes. Tear up spinach leaves. If using egg whites, whip them and set yolks aside for elsewhere.
2.Mix first five ingredients well, but not letting in too much air, so just folding really. Then add spinach and feta.
3..Grease a 24 mini-muffin tin (or 11 large) if not silicon. Cook at 200 degrees C for 20 minutes.
NOTES:
1. * silver beet is easier to tear than spinach leaves, which need their stem removed before they can be torn easily.
2. I tried avoiding BP by whipping up 2 small egg whites (add yolks to something else). A little water was needed to moisten. This worked but the mixture was slightly dense but okay.
3. I also used sauerkraat instead of more salt – much better! Salt was intrusive!
4. DON’T LEAVE OUT OF FRIDGE!
