Lately, I started getting more and more interested in savoury muffins. A lot of experiments are going on in our kitchen. It’s very interesting to get to use whatever ingredients I have in the kitchen to make savoury muffins. They are very good for breakfast and afternoon snacks.  If I cook too many, I can just freeze them and leave to later. Maybe I am just getting lazy. It is a quick solution for breakfast though when you need to get up and go.

We always have a pack of frozen spinach and feta cheese in the fridge. They are kind of like necessities in our kitchen. We never run out of the two ingredients. Then, I found some bacon and cured meat. I thought bacon would be more appropriate in this case.

So, here is the easy peasy  recipe.

Makes 12

INGREDIENTS

•  2 1/2 cups self-raising flour
•  1 pack of frozen cutted spinach (250g)
• 50g bacon, chopped finely
• 50g sun dried tomatoes, chopped finely
• 1 onion, chopped finely
• 130g feta, grated (not easy, do you best)
• 2 tablespoons Parmesan, finely grated
• 1 egg
• 310ml skim milk
• 3 tablespoons fresh parsley, chopped finely
• 3 tablespoons fresh basil, chopped finely (I so much like fresh herbs…)
• 60g butter, melted
• salt and black pepper
• some extra grated Parmesan cheese

INSTRUCTIONS

1. Preheat over to 200°c. Line muffin tray with muffin paper cases if you like. Otherwise, just grease the muffin tray.
2. Put all the ingredients in a big mixing bowl and stir to combine well.
3. Spoon the mixture into the muffin cases.
4. Sprinkle with the extra Parmesan cheese. I made 6 with Parmesan cheese on top and 6 without it.
5. Bake for around 20 minutes. Cool on the rack and serve warm. Enjoy!

Hope you like it! 🙂