Spinach, Sun Dried Tomato & Feta Muffins

Spinach Sundried Tomato, Feta and Olive Muffins

These scrumptious savoury muffins are one of my favourites and are perfect for breakfast, brunch or picnics. They're easy to make and made in batches of 12 you can freeze any that don't get munched right away. I like to serve them warm and they go into our guest breakfast hampers as part of our weekday breakfasts.    

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Makes 12 muffins
 Ingredients:

• Canola oil, to grease
• 375g (2 1/2 cups) self-raising flour (I use half plain and half wholemeal) 
• 3 red onions sliced finely
• 1Tbsp of brown sugar
• 2 Tbsp of balsamic vinegar 
• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
• 150g full cream feta, crumbled
• 110g (1/2 cup) chopped semi-dried tomatoes
• 2 tablespoons finely grated parmesan or vegetarian hard cheese
• 330ml (1 1/3 cups) milk
• 90g butter, melted
• 1 egg
• 1 tablespoon chopped fresh dill
• Half tsp of salt 
• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra

Method:
Preheat oven to 200°C. 

• Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease or insert muffin cases.
  
• Add sliced red onions, brown sugar and balsamic vinegar to a pan and sauté onions until soft (about 8 minutes)  
  
• Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, caramelized onions and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
  
• Spoon mixture into prepared pans or muffin cases. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.

ENJOY !!