Savoury, soft and full of flavours. The original recipe is from the lovely Ainsley Harriott, however, I made some changes. I used some wholemeal flour alongside with all-purpose white flour, and I also added some extra cheese because the thing is, I just can’t have enough cheese. 🙂
So delicious, so exciting, you need to try it!
- 250g wholemeal flour
- 250g all-purpose white wheat flour
- 4 tsp baking powder
- Pinch of salt
- 3 eggs (beaten)
- 250ml milk
- 100ml olive oil
- 120g Cheddar cheese (grated)
- 100g Parmesan cheese (grated)
- 150g sauteed spinach (cook your washed spinach on a tsp of oil in a pan for 3-4 minutes, let it cool, then finely chop)
- 200g cream cheese
- 1 tsp fo each: dried basil, dried oregano and minced garlic
- 25g sesame seeds
Preheat the oven to Gas mark 6, 200 C. Line a muffin tray with paper cases or grease the holes with a little oil.
Sift the white and wholemeal flour, baking powder and salt into a large bowl. Make a well in the centre of the mixture, pour in the eggs, milk and oil, and stir until just combined. Do not overmix.
Lightly fold in the Cheddar, Parmesan and cooked spinach. Mix cream cheese with dried herbs and minced garlic.
Half-fill the muffin holes or paper cases with the dough, then spoon a tablespoon of cream cheese on top of each and cover with the remaining dough.
Sprinkle the sesame seeds on the muffins and bake in the middle of the oven for 20-25 minutes, or until golden and cooked through.