Antipasto Muffins
Sometimes it’s nice to have a muffin option that’s not sweet. This one combines all your antipasto favs into one savoury muffin.
Prep: 15 min | Cook: 25 min | Makes: 12
Antipasto Muffins
Stage 1:
2½ cups wholemeal self raising flour
150g frozen spinach portions, defrosted
⅓ cup feta, crumbled
⅓ cup grated parmesan
½ cup semi-dried tomatoes, finely chopped
Stage 2:
1⅓ cups milk
80g butter, melted
1 egg
1 tbsp dried oregano
1 tsp salt
01 Preheat oven to 200°C.
02 Mix stage 1 ingredients together in a large bowl.
03 In a separate bowl, whisk stage 2 ingredients together.
04 Pour wet mixture into dry mixture and use a spoon to stir until just combined.
05 Divide mixture across 12 lightly greased muffin tin cups. Bake for 25 minutes, or until golden.
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