Spinach & goats cheese muffins

These cheesy savoury muffins pair perfectly with soup, or even as stand-alone snack.

Recipe «Spinach & goats cheese muffins» presented in category Recipes / Soups, to prepare this dish you will need no more 21 minutes. To make this dish at home by prescription from the author sheff would need: 25g unsalted butter, 200ml milk, 100g baby spinach leaves, 1 2/3 cup plain flour, 1 tbsp baking powder , 1 tsp bicarbonate of soda, 2/3 cup finely grated parmesan, 1 egg , 120g soft goat's cheese, 8 vine-ripened cherry tomatoes.

Ingredients:

• 25g unsalted butter 
• 200ml milk 
• 100g baby spinach leaves 
• 1 2/3 cup plain flour 
• 1 tbsp baking powder 
• 1 tsp bicarbonate of soda 
• 2/3 cup finely grated parmesan 
• 1 egg 
• 120g soft goat's cheese 
• 8 vine-ripened cherry tomatoes 

Instructions

1. Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat.
2. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.
3. Sift dry ingredients into a large bowl. Add parmesan, egg and spinach mixture.
4. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. Prick tomatoes several times, then place one in centre of each muffin.
5. Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.