Method
- Preheat the oven to 180℃. Lightly spray a 12-hole (⅓ cup capacity) muffin tray with olive oil.
- Combine the flour and herbs in a large bowl. Lightly season with salt and pepper. Add the spinach, capsicum and feta and stir to combine.
- Crack the eggs into a bowl or jug and whisk until combined. Pour into the flour mixture and stir until combined.
- Spoon the mixture among muffin holes. Press a cherry tomato, cut-side up, on top of each muffin.
- Bake for 20-25 minutes or until firm to touch. Remove from the oven and cool in the tray for 5 minutes before turning out onto a wire rack. Serve.
Variations
Use different vegetables like spring onion, mushrooms or grated zucchini.
Cooking tip
Place in the middle of the oven to ensure they cook evenly. Run a knife around the edge of the muffins before turning out onto the wire rack to ensure they don’t get stuck.
Storage tip
Store muffins in a reusable container in the refrigerator for up to 3 days. Reheat in the microwave until heated through to serve.
