Sun-dried tomato, spinach and feta muffins

Rating:

Average: 5 (1 vote)

Serves: 12
Time to make: 45 mins
Total cost: $10.80 / $0.90 per serve
(at time of publication)

Ingredients
Nutrition info.

Full ingredients list:

2 tablespoons olive oil
3 onions, finely sliced
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
2 cups self raising flour
100g reduced-fat feta, crumbled
2 cups baby spinach, chopped
3/4 cup sun-dried tomatoes, drained, roughly chopped
1 cup grated reduced-fat cheddar cheese
2 cloves garlic, crushed
1 tablespoon chopped basil
1 teaspoon dried mixed herbs
2 eggs
1 cup low-fat milk

Nutritional information (per serve)

Kilojoules:

880kJ

Calories:

210cal

Protein:

11g

Total fat:

Saturated fat:

Carbohydrates:

20g

Sugars:

Dietary fibre:

Sodium:

360mg

Calcium:

180mg

Iron:

1mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 160°C. Meanwhile, to make the caramelised onions, heat olive oil in a large saucepan over high heat. Add onion and cook, stirring, for 8-10 minutes or until starting to brown. Add sugar and vinegar, reduce heat and cook for a further 5 minutes.

Step 2 Combine caramelised onion, flour, feta, spinach, tomatoes and cheese in a bowl.

Step 3 In a separate bowl, combine garlic, basil, mixed herbs, oil, eggs and milk.

Step 4 Add egg mixture to flour mixture and stir until combined.

Step 5 Spoon mixture into lightly greased muffin tins and bake for 25-30 minutes or until cooked when tested with a skewer.

Recipe supplied by Healthy Food Guide reader, Pauline Calab (SA)