Last week I tested out some new baking recipes to copy into my new, and frankly ‘lush’, recipe folder.
They were two rather delish-sounding recipes (Lavender Cupcakes and Spinach & Cheese Muffins) from the Hummingbird Bakery cookbook:
Here is the recipe for the muffins with a couple of very minor changes I made:
- 30 g (2 tablespoons) butter
- ½ small red onion, finely chopped
- 360 g cups plain/all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon cayenne pepper
- 250 g grated cheddar cheese
- 220 ml whole milk
- 1 egg
- 130 g (4 oz.) baby spinach leaves
Preheat the oven to 170 degrees (325 degrees F) Gas 3.
Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Wilt the spinach in the same pan and set aside.
Put the flour, baking powder and cayenne in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric mixer until all the ingredients are well mixed. Stir in the cheese, onion and spinach with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the muffin bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
The consistency was slightly odd – more like a bread dough than a muffin mix, but I stuck with it and they were really tasty, and I would DEFINITELY recommend buying the book!