Savoury Yoghurt & Spinach Muffins
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 12 pcs
Difficulty level: 2 out of 4
10 Ingredients
- 2 1/2 cups self-raising flour, sifted
- 1teaspoons garlic powder
- 2 free range eggs, lightly whisked
- 1/3 cup vegetable oil
- 2 1/2 cups Jalna Pot Set Greek+ Whole Milk Yoghurt
- 1 cup baby spinach leaves, shredded
- 2 spring onions, sliced
- 1 1/2 cups shredded tasty cheese
- 1/4 cup basil pesto
- 1/4 bunch continental parsley, leaves picked
Description
The secret to light, fluffy savoury muffins is Jalna Pot Set Greek+ Whole Milk Yoghurt. These irresistible bites will disappear as soon as they're out of the oven.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. In a large bowl, combine flour and garlic powder. In a separate bowl, whisk together eggs, oil and 2 cups yoghurt.
Step 2 of 4
Add yoghurt mixture to flour mixture and fold to combine.
Step 3 of 4
Fold through spinach, onion and 1 cup cheese. Spoon mixture into a greased 12-hole, -cup-capacity muffin pan. Top with remaining cheese. Bake for 20 minutes or until golden.
Step 4 of 4
Place remaining yoghurt in a small bowl. Swirl pesto through yoghurt. Serve muffins with pesto yoghurt and parsley.
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