Recipe makes 12 muffins. Double the quantity to freeze some for a quick and easy breakfast later. Doubling works better so you use a whole 600mL container of buttermilk
150g frozen spinach, thawed
2 cups self-raising flour
1/2 cup plain flour
pinch cayenne pepper
2 eggs
1 1/4 cups buttermilk
100g butter, melted
50g sun dried tomatoes
150g feta – greek or danish, whatever you prefer
Preheat oven to 200ºC
Rehydrate the sun-dried tomatoes by boiling in water for 3 min, chop into smaller pieces
Squeeze any excess water from the spinach
Sift the flours into a large bowl with the cayenne pepper
Beat together the eggs, butter and buttermilk and add the spinach and mix into the flour
Add the sun-dried tomatoes and crumbled feta and fold together
Spoon into muffin tray and bake for 25-30 minutes until golden
Leave in the tin for 5 minutes and then use a rubber spatula to gently prise out
Leave to cool on wire rack.
Muffins can be frozen for later, just pop in the microwave for 1 minute from frozen!