Spinach and Roasted Pepper Muffins
Ingredients
- 2 peppers, roasted (I used 1 orange, 1 red)
- 2 large handfuls baby spinach, chopped
- 2 cups self raising flour
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1 cup milk of choice (I used soya milk)
- 1/2 cup vegetable oil
Optional
- Pinch of dried chillies
- Feta cheese, crumbled (can use dairy-free)
Preparation
Roast the peppers with a drizzle of olive oil for 20 minutes at 180 degrees Celsius.
Measure out the self-raising flour, baking powder, and smoked paprika.
Add the roasted pepper and spinach to the flour mixture, then add the milk and oil mixture and stir.
Spoon the mixture into a greased muffin tin and bake at 180 degrees Celsius for 20 minutes.
Optional topping
Crumble feta cheese on top of the muffins before baking, if desired.
Tips
These muffins are dairy-free if using vegan feta and egg-free.
They make 12 muffins and can be frozen after cooking for quick snacks or packed lunches.
