CHEDDAR, CHIVE & SPINACH SAVOURY MUFFINS
They’re here! They’re finally here!
If you’ve been following along, you’ll know that these Cheddar, Chive & Spinach Savoury Muffins are kinda a big deal. It’s been a big week of recipe testing, but trust me, it was so worth it for these soft, squashy, fluffy muffins. The chives and garlic give them a deliciously subtly flavour, while the cheddar brings cheesy goodness. And if you’re keen to add in the corn, you won’t be disappointed - the corn adds a “sweet little treat” with each mouthful.
When it comes to making these muffins, things are pretty straight forward. All that’s involved is the preparation of a few ingredients, and then combining the dry and wet mixtures together. This makes them a fabulous recipe for your kids, tweens and teens to make themselves or help you out with. They’re also the perfect freezer addition - grab one out to pack in lunchboxes or for those times you just need a little savoury snack.
Makes 12 muffins
Ingredients:
100g unsalted butter
1 cup spinach leaves (this is about 40g)
1 tbsp chives (this is about 5g)
1 clove garlic
150g cheddar cheese (120g for mixture, 30g for sprinkling)
125g corn kernels (1 small tin) - this is optional
2 cups plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp Salt
1 egg
1 cup buttermilk
Method:
Preheat the oven to 180˚C. Line a 12-hole muffin tray with muffin liners.
Melt the butter in a microwave proof bowl in 20 second increments, giving it a big stir in between. Once melted, set aside to cool slightly.
Finely shred the spinach (you don’t want the pieces to be too large). Finely chop the chives. Peel and mince or crush the garlic clove. Grate the cheese. Open the tin of corn kernels and drain the liquid (if using).
In a large bowl, sift the flower, baking powder, bicarb soda and salt. Add the finely shredded spinach, chopped chives, minced/crushed garlic, 120g of the cheddar cheese and the corn kernels if using. Mix well to combine. Then, create a well in the middle of the dry ingredients.
Crack the egg in a small, separate bowl and use a fork to gently whisk, breaking up the egg.
Add the melted butter, buttermilk and egg mixture into the well of the dry ingredients. Gently fold the wet and dry ingredients together until just combined (be careful not to overmix).
Divide the mixture between the 12 muffin liners. Sprinkle each with the remaining cheese.
Place in the oven to bake for 13-16 minutes, or until a skewer comes out clean when inserted into the middle.
Allow to cool in the tray for 2 minutes, before transferring to a wire rack to cool completely.
Serve warm with a slather of salted butter - enjoy!
