A couple of good muffin recipes can be pretty helpful to have in your tool kit. They are so quick and easy to prepare for when those unexpected guests turn up and the pantry is bare! They are also great for kids lunch boxes – and as my teenage son would attest to, super easy to grab and dash out the door with when you are late getting out of bed for school & will miss the bus if you don’t run!

I thought you might enjoy these savoury muffins. They are quite a meal if you use a ‘texas’ pan. Feel free to downsize these into a standard pan and of course you will get more muffins!

4 eggs

1/2 cup canola oil

2/3 cup grated tasty cheese

75g feta, chopped into pieces

4 cups of self-raising flour ( or 4 cups flour + 4 teaspoons baking powder)

1 red onion, finely chopped

3 tomatoes, fresh & chopped

1/2 teaspoon chicken stock powder

1 cup spinach, finely chopped

1/2 teaspoon each of salt & pepper

Either butter large texas muffin pans, or line them with paper. ( I use paper cases – saves on washing up!)

Whisk together the eggs & oil until combined. Sift the flour into the bowl and mix. Add the rest of the ingredients and fold gently into the wet ingredients.The mix is quite solid, don’t worry, thats normal.

Spoon mixture into the muffin trays & bake for 20-25 minutes. 

Now there is just the two of us at home, I make a batch and freeze half for another day. Great to have if you get that unexpected visitor!