This sundried tomato, basil, spinach and cheese muffin recipe is a wonderful recipe for our MoM’s – great for a savoury treat in the kids lunch box or as healthy snack for the family!
For the sundried tomato, basil, spinach and cheese muffin recipe you will need :
2 cups SR flour
¼ cup basil, chopped
½ cup water
1/2 cup baby spinach leaves, chopped
½ zucchini, grated
1 tb spoon cottage cheese
¼ cup sundried tomatoes, plus 2 tb spoons of oil from the jar (or other olive oil)
½ cup cheese
Pre-heat oven to 180 degrees and grease muffin trays
Place cottage cheese, eggs, tomatoes, oil and water in a food processor on high until well combined. Add spinach, zucchini and basil and mix together. In a separate large bowl, place flour and cheese. Fold mixture from the food processor through flour and cheese.
Divide mixture into muffin tray and bake in oven for 15 – 20 mins or until lightly browned. Cooking time will depend on the size of the muffin tray.
Perfect for lunchboxes and freezer friendly