More of a meal than a muffin. Great for lazy Sundays, whether it be breakfast or brunch.
If you’re one to wake up and want to eat, make these ahead of time and simply heat in the morning.
cherry tomatoes, washed and halved
1 tsp ground Salt Bush (or rock salt)
25g unsalted butter
30g baby spinach leaves
30g warrigal greens
250g self-raising flour
1 egg, lightly beaten
50g finely grated parmesan
120g soft goat’s cheese
Preheat your oven to 150˚C and lightly grease your muffin tray.
Bake your cherry tomatoes by placing on a lined tray, face up. Sprinkle with dried Salt Bush (or rock salt) and bake for 1 ½ hrs until semi-dried (to save time you can do this step a day ahead).
Increase the oven temperature to 190˚C.
Place the butter and milk in a small saucepan over a low heat and gently heat, being vigilent to not allow the milk to burn or boil. Once warmed through, add the spinach and Warrigal Greens and stir until the leaves begin to wilt. Separate your leaves from the milk and set both aside (you can drain using a sieve placed over a bowl). Ensure you retain both the wilted leaves and the milk.
Sift the flour into a large bowl and create a well in the middle. In a separate bowl whisk the egg and milk, and pour into your flour well, folding together to combine. Add you cheese, and fold through the wilted greens.
Transfer your batter into your prepared muffin tins and bake for 20 minutes until they have risen. Set aside to cool slightly before turning out onto a wire rack.