Name: Bacon, spinach and feta muffin loaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 250 gram middle bacon rashers; 1 medium brown onion, finely chopped; 150 gram baby spinach leaves; 1/2 teaspoon dried oregano leaves; 2 1/2 cup self-raising flour; 1/2 teaspoon salt; 1/2 cup vegetable or extra light olive oil; 1 egg, lightly beaten; 1 cup milk; 100 gram feta, crumbled, plus 50g extra; butter, to serve

Bacon, spinach and feta muffin loaf

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Serves 8

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

250 gram middle bacon rashers

1 medium brown onion, finely chopped

150 gram baby spinach leaves

1/2 teaspoon dried oregano leaves

2 1/2 cup self-raising flour

1/2 teaspoon salt

1/2 cup vegetable or extra light olive oil

1 egg, lightly beaten

1 cup milk

100 gram feta, crumbled, plus 50g extra

butter, to serve

Method

Bacon, spinach and fetta muffin loaf

1.Preheat oven to 180° (160°C fan-forced). Grease a 21 x 10cm (base measurement) loaf pan.

2.Remove rind and most of the fat from bacon. Chop bacon. Add bacon and onion to a medium non stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft. Remove and reserve a quarter of the bacon mixture. Add spinach and oregano to pan; cook and stir until just wilted. Remove from pan; cool slightly.

3.Sift flour and salt into a large bowl. Make a well at centre. Add oil, egg and milk; stir until just combined (don’t overmix). Stir in spinach mixture and feta until just combined.

4.Spoon mixture into prepared pan. Top with reserved bacon mixture and extra fetta. Bake for 40-45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool slightly. Serve with butter.

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Ingredients

Method

Bacon, spinach and fetta muffin loaf

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