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Fetta and Spinach Muffins
1 and 1/4 cup milk
Preheat oven to moderate (180c). Line 12 Texas muffin moulds with paper cases. Combine milk, oil, tasty cheese, parmesan cheese, spinach, chilli sauce and eggs into a large bowl.
Sieve flour, baking powder and salt into a large bowl. Add the milk and cheese mixture and stir with a fork until just combined. Do not over mix.
Spoon about 1/3 cup of mixture into each mould. Top with a cube of fetta, then more mixture until moulds are two-thirds filled.
Bake for 20-25 minutes or until cooked through when tested with a skewer. Remove from trays immediately and cool on a rack.
Note - Texas-size muffins are larger than traditional muffins. If you use smaller tins, reduce the cooking time.
Hickory's Run Organic Olive Grove Flinders Ranges South Austrailia
Phone: Intl - 61 8 8668 4284 - Email: email@example.com
Mail: PO Box 5 Laura 5480, SA Australia
ABN: 60 439 909 755