Recipe 39 Spinach & Nutmeg Muffin recipe

With a bit of free time on my hands, I joined the baking craze that seems to take off every time 'The Great British Bake Off' is aired. Inspiring people to make their own cakes and treats, shops have great promotions on baking ingredients, and often larger variety of products as well.
I decided to try a spinach and nutmeg muffin as I had some leftover spinach I needed to use up. I had found it for 20p late at night, which was great but was already starting to go a little funny....so in a cake it went! It was quite interesting making savory muffins, using a recipe from '1 Mix, 50 Muffins' cook book.
Ingredients

250g frozen chopped spinach, thawed
8 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
280g plain white flour
1 tbsp baking powder
1/2 tsp freshly grated nutmeg
1/8 tsp salt
freshly ground pepper
2 medium eggs
250ml buttlermilk
35g pine kernels
 Method
1. Preheat the oven to 200C. Put the spinach in a sieve and drain well, squeezing out as much moisture as possible.
2. Heat 2 tbsp oil in a frying pan. Add the onion and cook for about 3 minutes, until beginning to soften. Add the garlic and cook for 1 minute. Add the spinach and cook for a further 2 minutes, stirring all the time. Remove the heat and leave to cool.
3. Meanwhile sift the flour, baking powder, nutmeg, salt and pepper to taste into a large bowl.
4. Lightly beat the eggs in a bowl then beat in the buttermilk and remaining oil. Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the spinach mixture. Stir gently until combined. Do not over-mix.
5. Spoon the mixture into a prepared muffin tin. Scatter over the pine kernels. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to touch.

The flavour of these were really good, and could have been great with a little cheese scattered over the top, but despite keeping them in the oven for longer than stated, they came out quite moist. I used fresh spinach instead of frozen, which may have altered the liquid content of the muffin. If you follow the recipe exactly, they may have been ok as they still tasted great.


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