- 330 g cake flour
- 2 t baking powder
- ½ t fine salt
- Onion 120 g, diced
- Spinach 90 g, finely chopped
- Preserved Peppadews 30 g, finely chopped
- Mature cheddar or Gruyère cheese 180 g, coarsely grated
- 4-5 T canola oil
- ½ cup milk
- ½ cup Bulgarian or Greek yoghurt
- 2 jumbo free-range eggs
Preheat the oven to 180°C. Cut 12 squares of baking paper to line a 12-cup muffin pan.
Sift the cake flour, baking powder and salt into a mixing bowl.
Add the onion, spinach, Peppadews and 130 g of the cheese to the mixing bowl and stir until the vegetables and cheese are coated with the dry ingredients.
Pour the canola oil, milk, yoghurt and eggs into a jug and whisk to combine. Add the liquid mixture to the mixing bowl and stir carefully to form a soft batter.
Distribute the batter equally among the lined muffin cups, then sprinkle with the remaining grated cheese.
Bake for 25 to 30 minutes, or until the cheese starts browning on top. Remove the muffins from the pan and leave on a cooling rack for 10 minutes before you pack them into a lunch box or picnic basket.
The golden rule for muffins is to gently stir the mixture only until the dry and wet ingredients are combined and then to leave well alone. Don’t overmix.