© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

For a savoury snack or breakfast that's delicious, nutritious, and quick and easy to make, these spinach muffins with goat's cheese really hit the spot. They pair perfectly with soup or salad. For an extra flavour kick, add 1-2 finely chopped chillies (green or red) together with crumbled cheese. Instead of goat's cheese, you can use other cheese made with sheep's milk, for example, real Feta or even Roquefort.

40 g Bacon fat (or butter)
185 ml Full fat milk
100 g Baby spinach leaves
250 g White spelt lour
1 tbsp Baking powder
1/2 tsp Baking soda
1/4 tsp Black salt
50 g Finely grated Parmigiano-Reggiano 2 Small eggs
2 tsp Dijon wholegrain mustard
150 g Soft goat's cheese (plain or herb flavoured)
6 Cherry tomatoes

Preheat oven to 190C/375F. Lightly grease 6 holes of a jumbo muffin pan or 10 holes of a regular one.
Heat bacon fat or butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until almost smooth.
Sift spelt flour, baking powder, baking soda and black salt into a large bowl. Add grated Parmigiano-Reggiano, eggs, wholegrain mustard and spinach mixture.
Crumble in goat's cheese, then mix gently until just combined. Divide the mixture among 6 muffin holes. Prick tomatoes several times, then place on...