Spinach and Cheese Muffins

I bought this amazing cookbook a couple of weeks ago: The Hummingbird Bakery Cookcook. I have never been to the famous bakery in itself however the baked goods in the book look absolutely stunning. There are both savoury and sweet recipes in the book: cupcakes, muffins, pies, brownies, cookies, etc. 

As you know, I am not a person who has sweet teeth. I usually prefer savory things. Even though the sweet treats looked delicious, I wanted to bake something more unusual so I went for  the Spinach and Cheese muffins as my first recipe from the cookbook. 
The outcome was perfect. The consistency of the batter is a little bit thick but the texture of the finished warm muffin is soft and fluffy. 

Since winter is upon our door, spinach is a great vegetable to use in your kitchen. If you want to spice up your daily diet with a little bit more veggies and if you want to try some unusual things, these muffins are perfect for you. Here is the recipe for Spinach and cheese muffins, I hope you'll like them. 





Ingredients: 
30g. butter
1/2 onion, finely chopped
360 g. all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
250 g. cheddar cheese
220 ml. milk
1 tablespoon of vegetable oil
1 teaspoon salt
1 egg
130 g. baby spinach

Directions: 
1) Preheat the oven to 170 degrees C. 

2) Melt the butter in a medium skillet over medium heat. Then add in the onions and fry them until the onion is fully cooked. Turn of the gas and set aside. 

3) Sift the flour into a large mixing bowl. Then add in the baking powder, salt and cayenne. Mix until well combined. 

4) In a separate bowl, whisk the egg and then pour in the milk and the vegetable oil. Whisk the mixture well. 

5) Add in the egg and milk mixture onto the flour mixture and using the paddle attachment of your electric mixer, mix them until you have a thick batter. 

6) Add in the spinach onto the onions and combine them well. 

7) Add in the spinach and the cheese to the batter and mix well. 

8) Spoon the mixture into the paper cupcake cases until two thirds full and bake in the preheated oven for about 30-35 minutes, until the muffins are golden brown. (To check if your muffins are cooked, use a skewer. When the skewer is inserted in the center, it should come out clean)

9) Transfer the muffins to a cooling rack and let them cool for about 5 minutes. 

Enjoy.