This is another recipe that didn’t start off as mine but is going to become a staple in my house!

I’ve made these a couple of times now and have started to deviate from the recipe to make it easier. Mostly that’s about packet sizes. Feta comes in 200g packets and spinach in 150g ones. So it’s easier to use the packet as is rather than faff with weighing the ingredients. I never cook spinach in water, I stick it in a pot and cook until it wilts, when I’ve done that for this recipe, I just put the spinach in a strainer for a bit and squeeze as much liquid out as I can before I chop it up. I also weigh the yoghurt because it’s just easier than measuring! I use more smoked paprika and less sugar and I occasionally add cooked bacon bits to them because I can.

They are fantastic for lunches and breakfasts and at some point, I’m going to make it in a loaf tin because I think it would make amazing toast.  One last thing, make these in muffin cases, don’t put them straight into the muffin tin as Matt did when he was making them, it was a bit of a disaster, I’ve learn from his mistakes and you should too!

What

150g spinach, cooked and drained and cut up
240g flour
15g caster sugar
1¾ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp salt
2 eggs
50ml extra virgin olive oil
180g plain yoghurt
2 tsp smoked paprika
200g feta, diced

Preheat the oven to 190C/375F/gas mark 5. Sieve the dry ingredients, then lightly whisk the eggs, oil and yoghurt together. Now mix this into the dry ingredients – don’t mix it too much, just bring it together.

Stir in the smoked paprika, feta and spinach, then spoon into the muffin tin, this makes anything from 10 to 12 muffins. Bake for 18-24 minutes, until a skewer inserted in the centre comes out clean.