Spinach for Africa!

We have a tiny veggie patch that is blessed with an abundance of Swiss chard, commonly known as 'spinach' to us South Africans. From a patch of about one square meter in size we grow enough to last us all year long and eat from it at least three times a week!



Here is my very, very spinachy muffin recipe. It's a firm favourite in our house :-)

Adeline's Popeye Spinach Muffins

Makes 12 muffins

Ingredients

2 Cups Cake Flour

10 ml Baking powder

5 ml Salt

Smoked paprika,  approx 4 shakes

Leaves of a few thyme sprigs

2 Eggs

3/4 Cup milk

1/2 Cup Sunflower or Canola oil

1 Cup Feta chopped in small blocks. Use a firm feta that will not melt away, like Simonsberg.

2 Cups of Spinach. Remove stalks, chop and compress in cup

Directions

Mix dry ingredients.

Add feta, spinach and thyme and make sure you coat it with the flour mixture.

Add wet ingredients.

Mix with spoon until combined.

Spoon into muffin tins.

Bake for 25 minutes until golden brown at 175◦C in a thermo fan oven or 180◦C in a normal oven.


Savoury muffins always taste better a few hours after coming out the oven, or sometimes even the following day, so allow for the flavours to mingle and get to know each other!

I like the feta surprise with every bite, so don't make the feta pieces too small, not less than 5 mm pieces will do. On the other hand if the pieces are to big the flavours won't mingle.

Swiss chard is packed with Vitamin A,K and C and is a good source of  iron, potassium, magnesium and  fibre.

So start making your tasty healthy muffins now!