Spinach and Feta Muffins with Spring Onions

Savory muffins made with quark batter, spinach, feta and spring onions. They can be baked the evening before and enjoyed cold or briefly reheated in the morning.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 250 g All-purpose flour
• 2 tsp Baking powder
• 2 pc Eggs
• 250 g Low-fat quark
• 100 ml Milk
• 40 ml Rapeseed oil
• 100 g Feta
• 150 g Leaf spinach
• 2 pc Spring onions
• 1 pinch Salt
• 1 pinch Pepper
• 1 pinch Nutmeg

Method

1. Preheat the oven to 190 °C top and bottom heat and line a muffin tin for 12 mini muffins or 6 large muffins with paper cases or grease it.
2. Trim the spring onions and cut them into fine rings. Wilt the spinach in a pot with a little water, drain, squeeze out well and chop roughly.
3. Mix the flour and baking powder in a large bowl. In a second bowl, whisk the eggs, quark, milk and oil until smooth and season with salt, pepper and nutmeg.
4. Add the wet ingredients to the flour and stir only briefly until no dry flour is visible. Fold in the spinach, spring onions and the crumbled feta.
5. Fill the cases about three quarters full with the batter and bake for 20 to 25 minutes, until the muffins are golden brown and a wooden skewer comes out dry.
6. Let the muffins cool briefly in the tin, then serve warm or lukewarm.