Name: Spinach chilli soy muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 3 cup self-raising flour, sifted; 1 cup firmly packed, finely shredded; english spinach; 1 small onion, peeled and finely diced; 1/2 teaspoon salt; 1/2 teaspoon chilli powder; 1 egg, beaten; 3 tablespoon sweet chilli sauce; 1/2 cup olive oil; 1 1/2 cup light soy milk; 3 tablespoon sesame seeds

Ingredients

3 cup self-raising flour, sifted

1 cup firmly packed, finely shredded

english spinach

1 small onion, peeled and finely diced

1/2 teaspoon salt

1/2 teaspoon chilli powder

1 egg, beaten

3 tablespoon sweet chilli sauce

1/2 cup olive oil

1 1/2 cup light soy milk

3 tablespoon sesame seeds

Method

1.Heat oven to 190°C. Spray a 12-hole muffin pan with non-stick spray or line pan with paper cases.

2.Place flour, spinach, onion, salt and chilli powder in a large bowl. Make a well in the centre and pour in egg, chilli sauce, oil and soy milk, and mix to form a smooth batter. Do not over-stir or the batter will be tough and the muffins will be hard.

3.Divide the mixture between prepared muffin holes. Sprinkle tops with sesame seeds. Bake for 25 minutes or until firm and golden brown.

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Ingredients

Method

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