Wholemeal Spinach and Fetta Muffins

I've been experimenting a lot with my baking lately. This one was nice shared with the neighbours over a glass of wine. It's more of a savoury muffin.

Thanks, lovely husband, for snapping a photo.

Makes: 12 Muffins

Ingredients:
2 1/2 Cups Wholemeal Self Raising Flour
1 cup of milk
125g butter - melted
2 eggs - whisked
2 handfuls of spinach
1 block of feta cheese.
Masterfoods dried mixed italian herbs (optional)
1 teaspoon of chia seeds (optional)





The way to make these lovely muffins:
Preheat oven to 180'C (350'F).
Put the flour in a large mixing bowl. Add chia seeds (optional) and mix.
Cut the feta cheese into small pieces - aim for about 1cm cubes, but this doesn't have to be exact. Chop the spinach a bit finer than what it is.
Add the milk, melted butter and whisked eggs to the flour and combine. Add the spinach and feta. Combine once again.
Either grease a 12 cup muffin tray or, if you're like me and despise washing the darn thing, line it with patty-pans.
Spoon the mixture evenly between the 12 cups. Sprinkle with italian herbs.
Bake for 25 - 35 minutes on 180'C (350'F). This is for a fan forced oven.
When the muffins are done take them out of the oven and transfer them straight to a cooling rack.
Eat them while they're still warm - yummmmm!

Enjoy them for morning tea or bring a whole new meaning to 'cheese and wine' and crack open a nice red.