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)

3 eggs

½ cup cheese

Method:

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

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