Spinach, Goat Cheese and Tomato Muffins
I saw this recipe on taste.com and thought it was too pretty not to try. They're simple, delicious and look impressive! The original recipe called for fresh spinach but I used frozen chopped spinach, I also added some diced ham, but you could omit that and keep it vegetarian if you like.
You will need... (8 larger serves or 10 small serves)
25gr salted butter
1 cup chopped frozen spinach (or fresh baby spinach)
1 2/3 cup of self raising flour
2/3 cup finely grated parmesan cheese
100gr ham, diced
salt and pepper
80gr soft goats cheese (I used ash-coated Chevre)
8-10 vine-ripened cherry tomatoes
1. Preheat oven to 190 degrees celsius fan-forced. Grease a 8 or 10 hole muffin pan (I actually filled 10, and made smaller serves)
2. Place milk, butter and spinach together in a microwave-proof bowl and heat on high for 30 or 40 seconds, until the milk is warmed, butter is melted and spinach is wilted.
3. Use a stick blender to process until smooth, then leave to cool slightly while grating and crumbling cheeses and sifting flour.
4. Mix the egg, parmesan, seasoning and flour to form a smooth batter. Add the ham then crumble the goats cheese in and fold carefully.
5. Spoon the mix into the greased muffin tray, prick the tomatoes a couple of times and place one in the top of each muffin, making sure they are roughly 1/3-1/2 deep in the mix.
6. Place the muffins in the oven and bake for 15 minutes (or 20 minutes for larger muffins), remove and place on a wire rack to cool slightly. Tuck in! Just beware of dripping tomato juices ;-)