Spinach Cheese Tomato Muffins! Yummy! As autumn approaches the nights are drawing in slowly and I find myself closing my curtains a few minutes earlier each night.
That can only mean one thing for me, lots of homemade soups to be made so I have plenty of tummy warming broth ready for when I get home at night.
I do like a thick slice of bread to go with my soup, but it can get boring so I’ve been working on something a bit more delicious to dip into my soup.
Spinach Cheese Tomato Muffins, with a hint of spice.
This recipe makes 12 muffins and I’ve found they freeze perfectly.
Spinach Cheese Tomato Muffins
Ingredients
- 225g plum tomatoes, halved
- 20ml olive oil, extra for greasing
- 2 tsp piri piri spice
- 1 tsp salt
- 300g self-raising flour
- 50 grated red Leicester cheese
- 30g chopped fennel
- 1 tbsp chopped dill
- 200g finely chopped spinach
- 300ml soya milk
- 90g melted butter
- 2 eggs
- 2 handfuls of toasted pine nuts
Method
Place the tomatoes cut side up on a baking tray.
Drizzle with olive oil and the piri piri.
Roast in the oven at 140C/275F/GM1 for an hour and allow to cool.
Mix the flour, salt, cheese, fennel, dill and spinach together.
Add the tomatoes and mix again.
Add one handful of the toasted pine nuts.
Turn up the oven to 200C/400F/GM6 and grease a 12 hole muffin tray with olive oil.
In a measuring jug, mix the milk, butter and eggs and whisk until smooth.
Slowly add the wet ingredients to the dry and mix into a batter.
Divide the batter between the trays; I use an icecream scoop to get even muffins.
Bake for 25-30 minutes.
Remove from the oven and cool the muffins on a wire cooling rack.
Sprinkle with the remaining pine nuts.
Enjoy with a lovely bowl of hot soup or perfect for back to school packed lunches.
