6 cups cake flour
3 tblsp baking powder
1 tblsp salt
2 tsp dried mixed herbs
2-3 cups grated Cheddar cheese
2 bunches (600g) spinach, washed, finely chopped, boiled and water drained
1 cup oil
1 cup milk
1 cup water
6 eggs, beaten

  • Preheat the oven to 180°C
  • Grease muffin pan hollows
  • Sift the dry ingredients together into a large bowl
  • Add the cheese and spinach and mix
  • Add the rest of the ingredients and mix
  • Fill the hollows in the muffin pans three quarters of the way with batter
  • Bake for about 25 minutes or until a skewer inserted in the centre of the muffin comes out clean
  • Add a little more water (about 100 ml) to the remaining batter if it has to stand while you’re waiting for the muffins to bake. The batter stiffens when it stands for some time.
(Makes about 24 muffins)


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