Tuesday, May 26, 2009


With a holiday weekend stretched out before us and the promise of good weather, I knew for sure that we would have people dropping bye, just to say hello, and of course to share a glass of wine on the deck. I love when people do this and always like to have something to serve with a cocktail.

I found this recipe in my new book, which I have mentioned before, The Hummingbird Bakery. I am slowly baking my way through it. So I thought I would bake up a batch of Spinach and Cheese Muffins. The recipe said it would make 12, but in fact I had enough left over for 10 mini ones, which would be perfect for my cocktail snack.

They were a bit on the hot side, due to the cayenne pepper, but as we like hot this wasn't a problem. But I do remember as I added the cayenne thinking 1 tsp seemed like a lot. If you prefer a milder flavour use a little less. I thought I would also substitute the cayenne with red chilli flakes. I will also play around with different cheeses and herbs. I thought sage might be a nice option, with perhaps Parmesan. The book offers recipes for ham and mushroom and carrot and zucchini both of which I thought sounded interesting. Really the options are pretty endless.

2tbs butter
1/2 small red onion finely chopped
2 3/4 cups all purpose(plain) flour
2 1/2 tsps baking powder
1tsp cayenne pepper
2 cups finely grated cheddar
1 cup milk (I used buttermilk)
1 egg
4oz baby spinach leaves

Preheat oven to 350f(180c)
Melt butter in saucepan and gently fry the onion until cooked. Set aside.
Put flour, baking powder, cayenne and cheese in a large bowl. In a separate bowl mix the milk and egg together, then slowly pour the into the flour mixture and beat with a hand mixer.

Stir in the onions and spinach with a wooden spoon until evenly mixed.

Spoon the batter into muffin cases until 2/3 full and bake in oven for 30-35mins, or until deep golden and a skewer comes out cleaned.
Let the muffins cool slightly in the pans before turning out onto a wire rack to cool.

So although the recipe said for 12 muffins I was happy to also get 10 mini ones which I was able to serve with my drinks. A few seconds in the microwave heated them up nicely. Only problem was that they were very moreish, and I found it hard to stop nibbling on them, if that can be called a problem.


EmmCee said...

I love how you have used paper for the baking cases. what shape and size were they and how easy are they to make and use?

Jacqui said...

I just cur 4" squares of parchment paper. It is easier if you scrunch them a bit before putting them into the muffin cases.

Coby said...

I'm a savoury girl living in a house full of sweet lovers, which explains why I cook so many sweet treats, but these are my kinda muffin! YUM.

Pat said...

Ohhhhhh Yum!!! :)

Juliet said...

Just a question, I tried to make the savoury cheese and spinach muffins today but the mix was very dry. Is it supposed to be? The muffins taste good but they didnt rise much and I broke the arm of my mixer on the mix it was so dry!

Can you tell me the consistency?

Jacqui said...

Should be fine Julie but if you find them dry just add some more liquid. I made them again a couple of weeks ago and they were fine. Sorry I took so long to reply but i have been on holiday all week.