Blanco BOSE610PX Instruction Manual page 31

Pre heat oven to 170°C on fan forced.
Ingredients:
30g butter
1 cup milk
70g baby spinach
1 ½ cups plain flour
1 tablespoon baking powder
1 tablespoon chopped rosemary
1 tablespoon chopped chives
1 garlic clove crushed
2 tablespoons parmesan cheese (finely grated)
150g goats cheese fetta
1 egg, lightly whisked
¼ cup olive oil
8 Cherry tomatoes
Salt and Pepper to taste
Method:

Line a muffin tray with 8 muffin paper cup holders and lightly spray with cooking oil

In a large bowl sift flour , bicarb-soda and baking powder together and set aside

In a medium size fry pan, melt butter and add baby spinach, garlic, fresh herbs, salt and
pepper and milk.

Cook on a medium heat until baby spinach has wilted and set aside to cool, once cooled,
blend spinach mixture until spinach leaves are finely chopped

Mix ricotta, goats cheese and parmesan until combined.

Add all cheeses, whisked egg, olive oil and spinach mixture to flour and stir until combined

Fill muffin cups to ¾ full, slightly push a cherry tomato in the centre and place in oven for
approximately 16 minutes

Serve warm
31
Spinach, Ricotta and Goats Cheese Muffins