2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon ground cayenne pepper or 1/2 teaspoon ground black pepper
2 ounces firm feta cheese, chopped into smallish cubes (75 grams)
1/4 cup asiago cheese or 1/4 cup parmesan cheese, finely grated
2 eggs
1 1/2 cups milk
1/4 cup olive oil or 1/4 cup canola oil or 1/4 cup vegetable oil
7 ounces fresh spinach leaves, can use baby spinach leaves (200 grams)
3/4 cup sun-dried tomato, chopped
Directions:
1 Preheat oven to 390F (200C) if using fan-forced oven or 420F(215C) if not using a fan-forced oven.
2 Spray a 12 muffin tray with cooking oil or grease with butter (ensure thoroughly coated). Can use paper cases to line instead of spray or butter if you wish.
3 Combine the flour, baking powder and pepper in a large mixing bowl. Mix thoroughly with a balloon whisk.
4 In another mixing bowl or a large jug – whisk the eggs, milk and oil together. Stir through the chopped spinach and the sliced sun-dried tomatoes. Gently stir in the crumbled feta and the finely grated asiago (or parmesan) cheeses.
5 Combine the wet and dry ingredients. Fold together gently -until just mixed. Do not overbeat or you will end up with ‘heavy’ muffins.
6 Spoon into the greased or paper-lined muffin pans.
7 Bake approx 15 – 25 minutes, until well risen and golden. Allow the muffins to cool in the pans for 5 minutes. Serve warm or reheat later.
