Fetta and Spinach Muffins

1 and 1/4 cup milk
1/3 cup Hickory ’s Run Certified Organic Extra Virgin Olive Oil.
125g grated tasty cheese
50g grated parmesan cheese
1 bunch English spinach leaves finely chopped
1 tbsp chilli sauce
3 eggs
3 cups plain flour
4 tsp baking powder
1/2 tsp salt
200g fetta cheese, cut into 12 cubes

Preheat oven to moderate (180c). Line 12 Texas muffin moulds with paper cases. Combine milk, oil, tasty cheese, parmesan cheese, spinach, chilli sauce and eggs into a large bowl.

Sieve flour, baking powder and salt into a large bowl. Add the milk and cheese mixture and stir with a fork until just combined. Do not over mix.

Spoon about 1/3 cup of mixture into each mould. Top with a cube of fetta, then more mixture until moulds are two-thirds filled.

Bake for 20-25 minutes or until cooked through when tested with a skewer. Remove from trays immediately and cool on a rack.

Note - Texas-size muffins are larger than traditional muffins. If you use smaller tins, reduce the cooking time.

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