Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, spinach, feta and pesto crumble muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Spinach, Feta and Pesto Crumble Muffins is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Spinach, Feta and Pesto Crumble Muffins is something which I’ve loved my whole life.
Low carb breakfast muffins with spinach and feta cheese. The perfect keto breakfast recipe for on the go. This spinach and feta quiche is swirled with pesto and sure to delight friends and family.
To get started with this recipe, we must first prepare a few components. You can cook spinach, feta and pesto crumble muffins using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Spinach, Feta and Pesto Crumble Muffins:
- Prepare 1 and half cup of plain flour
- Make ready 2 tsp baking powder
- Get 1 egg lightly beaten
- Take 1/4 cup olive oil
- Take 1/2 cup butter
- Prepare 3/4 cup water
- Make ready 80 grams spinach, blanched and squeeze the water out
- Take 100 grams feta cheese
- Prepare 2 tbsp pesto
- Get For the crumble
- Prepare 50 grams plain flour
- Take 35 grams butter
- Get 35 grams cheddar cheese
- Get Salt and pepper
They are a great source of protein and just downright delicious. Don't be afraid to make a batch of breakfast muffins over the weekend. Spray a six-cup muffin tray with nonstick spray. In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
Steps to make Spinach, Feta and Pesto Crumble Muffins:
- Preheat oven to 180c. Combine all ingredients except the feta cheese and mix well
- Now gently add in the crumbled feta and fold. Spoon mixture into the muffin cases.
- Make the crumble. Rub butter and flour till resembles bread crumbs. Add in the cheese. Stir to mix. Spoon it on top of the muffins - Bake on 180c for 20 mins. Yumm!!
These cute omelets are made in a muffin tin and are packed with tomatoes, prosciutto, feta, spinach, and mushrooms! These feta and spinach muffins were inspired by a recipe I saw in an old issue of Bon Appetit and made a bit more Greek and Mediterranean. A cheesy muffin with cheddar and feta and spinach, topped with thinly sliced tomatoes. I published it originally almost four years ago and have made these muffins countless times since then. Grate your cheddar cheese and crumble the feta.
So that’s going to wrap this up for this special food spinach, feta and pesto crumble muffins recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
