These easy spanakopita-inspired muffins are packed full of flavour. They make the perfect savoury snack for picnics and outdoor gatherings.
Serves1212
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
250g frozen spinach, thawed, drained
2 cups (300g) self-raising flour
1 spring onion, thinly sliced
100g Coles Australian Style Fetta, crumbled
2 tbs coarsely chopped dill
2 tbs finely chopped mint
1 tsp finely grated lemon rind
1 Coles Australian Free Range Egg, lightly whisked
80g butter, melted
1 cup (250ml) buttermilk
150g Coles Smooth Ricotta
2 tsp pine nuts, toasted
2 tsp sunflower seeds
2 tsp pepitas (pumpkin seeds)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases. Squeeze the spinach to remove as much liquid as possible. Discard the liquid. Place the spinach in a large bowl. Add the flour, spring onion, fetta, dill, mint and lemon rind.
Step 2
Whisk the egg, butter and buttermilk in a jug. Pour into the flour mixture and gently stir until just combined. Spoon the ricotta over the mixture and gently fold until just marbled through (do not overmix). Spoon evenly among the paper cases. Sprinkle with pine nuts, sunflower seeds and pepitas.
Step 3
Bake for 25-30 mins or until golden brown and a skewer inserted in the centres comes out clean. Serve warm or at room temperature.
SERVE WITH lemon wedges, lemon zest and dill sprigs
