Spinach, Salmon & Herb Muffins
Here's a great muffin recipe that's quick, delicious and my go to Sunday morning breakfast. The ingredients in this recipe also makes lovely bite sized bellinis.
Ingredients: 110g fresh spinach, 2 large eggs, 120ml olive oil, 180ml greek yogurt, 110g parmesan cheese grated, 225g all purpose (plain) flour, 75g smoked salmon chopped, 2tsp baking powder, 1/2tsp bicarbonate of soda (baking soda), 1/2tsp salt, 1/2tsp fehmalee's kitchen flavour enhancer, a pinch of black pepper.
Preheat oven to 180C and line a 12 hole muffin tin with paper cases. Under medium heat, put spinach in a large saucepan with 2tbsp of water and cover. Cook for 4 minutes or until spinach is cooked right down. Once done, squeeze out any excess water and puree spinach in a food processor. In a large bowl, beat the eggs with olive oil, yogurt, cheese, chopped salmon and spinach puree until well mixed. In a separate bowl, mix the flour, flavour enhancer, salt, black pepper, baking powder and bicarbonate of soda then pour into spinach mixture and stir just enough to combine. Divide mixture evenly between the paper cases and bake in the oven for 20-25 minutes. Test with a toothpick, if it comes out clean, the muffins are done. Then Serve.