A delicious Spinach, Cheddar and Basil Muffin recipe – quick, easy and freezes like a dream
1,5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch chilli powder to season
black pepper to season
1 brown onion finely chopped
1 tablespoon coconut oil to fry onion
90 gr butter melted
1 large egg whisked
1 cup almond milk or normal milk
1 cup cooked spinach chopped
2 tablespoons fresh basil chopped fine
1 cup mature cheddar cheese grated
For the Dry Ingredients, use a medium-sized mixing bowl and combine the flour, baking powder, baking soda, salt, and seasoning. Set aside.
For the Wet Ingredients, first off heat the coconut oil and fry your chopped onion until sweet and translucent. Set Aside.
Next, in a large mixing bowl, combine the butter, egg, milk, spinach, basil and fried onion. Add the cheese and combine.
Add the dry ingredients to the wet ingredients, and mix until JUST incorporated.
In prepared muffin tins or liners, scoop the muffin batter in halfway through.
Bake in a preheated oven at 180 degrees Celsius for 30 – 35 minutes. Leave to cool and freeze for up to 2 months. Easily thaw it in the microwave.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.