Photo Week: Making Muffins
Canon G7, Macro, Aperture Priority (AV)
It’s been a VERY cold week here in the NorthEast, too cold to really appreicate any outdoor fun, so what better way to deal with that than to spend lots of time in the kitchen, baking! I pulled out my favorite Muffin book and got to work with the Spinach and Feta. Delicious! Wanna see it a little bigger? Check out this week at the top of the photo week archives!
Recipe from “The Muffin Book”: 8oz frozen chopped spinach, thawed (I used 10oz because the package was 10oz) 2 cups self-rising flour, 1 tsp baking powder, 1 tsp ground nutmeg (i used 2 tsp because I like nutmeg) 2/3 cup (3 oz) feta cheese crumbled. (i used 4oz because the package was 4 oz), 1/2 cup shredded Paremsean, 2 eggs lightly beaten, 1 cup milk, 1/4 cup butter melted.
Preheat Oven: 400degrees. Get yer muffin tin ready, i used silicone reusable muffin thingys, they’re great and the muffins come right out! No more messy muffin papers, ever! Ok, squeeze excess moisture from thawed spinach. In a large bowl, combine flour, baking powder, nutmeg. Stir through feta and parmesean. In another bowl combine eggs, butter, milk and spinach. Make a well in the flour mixtures and add it all at once stiring just until moistened. Lumpy batter = good.
Spoon the batter into your muffin cups 2/3s full. Bake until golden brown, 15-20mins, mine took more like 23? Cool, eat, enjoy! (i made 15 muffins and calculated the calorie content to be approx. 146 calories each.)