Sun-dried tomato, spinach and feta muffins
These muffins make a great lunchbox treat.
Instructions
Step 1 Preheat oven to 160°C. Meanwhile, to make the caramelised onions, heat olive oil in a large saucepan over high heat. Add onion and cook, stirring, for 8-10 minutes or until starting to brown. Add sugar and vinegar, reduce heat and cook for a further 5 minutes.
Step 2 Combine caramelised onion, flour, feta, spinach, tomatoes and cheese in a bowl.
Step 3 In a separate bowl, combine garlic, basil, mixed herbs, oil, eggs and milk.
Step 4 Add egg mixture to flour mixture and stir until combined.
Step 5 Spoon mixture into lightly greased muffin tins and bake for 25-30 minutes or until cooked when tested with a skewer.
- Recipe by:
- Healthy Food Guide reader recipe
- Styling:
- Trish Heagerty
- Photography:
- André Martin
First published August 2008
Recipe Information
Portions: makes 12
Time to make: 45 minutes
Total cost of all ingredients: $10.80 / $0.90 per serve
- Vegetarian
Ingredients
- 2 tablespoons olive oil
- 3 onions, finely sliced
- 1 tablespoon brown sugar
- 3 tablespoons balsamic vinegar
- 2 cups self raising flour
- 100g reduced-fat feta, crumbled
- 2 cups baby spinach, chopped
- 3/4 cup sun-dried tomatoes, drained, roughly chopped
- 1 cup grated reduced-fat cheddar cheese
- 2 garlic cloves, crushed
- 1 tablespoon chopped basil
- 1 teaspoon dried mixed herbs
- 2 eggs
- 1 cup low-fat milk
Nutrition Information
| per serve | |
|---|---|
| Energy |
880
kJ
(212 Cals) |
| Protein | 11g |
| Fat - saturated |
9g
3g |
| Carbohydrates - sugars |
20g
5g |
| Dietary Fibre | 3g |
| Sodium | 360mg |
| Calcium | 180mg |
| Iron | 1mg |
| * NS: Not specified | |
HFG Tip
PAULINE SAYS: "At a recent gathering of 250 women, my muffins were a hit."
