Spinach, Thyme and Parmesan Muffins

I love trying new recipes especially when they are recommended by a fellow Weight Watcher on our Food Forum on the Weight Watchers website. And with not much planned this afternoon the temptation of baking had already entered my head.

I am not a sweet tooth so when I saw the recipe for a savoury muffin I had to try it. Especially with it containing my favourite ingredient, spinach. The original recipe didn't call for any herbs but I fancied added some to give some more flavour. Thyme was a brilliant addition but I would imagine any herb would work well whether it be oregano, basil or even rosemary.

These are freezable and will make a nice partner with a bowl of low point soup for lunch.

Spinach, Thyme and Parmesan Muffins

(recipe adapted from Weight Watchers Australia website)

Serves: 12

ProPoints per serve: 4
200 grams baby spinach
cooking spray
250 grams plain white flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon caster sugar
25 grams grated parmesan cheese
1 whole whole egg
1 cup skim milk
1/3 cup vegetable oil
1 teaspoon dried thyme

Preheat the oven to 190 degrees Celsius.

Put spinach in a large bowl, cover with plastic wrap and microwave for 2 - 3 minutes or until wilted. Allow to cool and press out the excess water from the cooked spinach with your hands or use the back of a spoon. Chop roughly.

Grease a 12-hole muffin pan with oil. Line with squares of baking paper or muffin cases.

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, cheese and spinach.

Break the egg into a jug and beat in the milk. Add the oil and stir well.

Pour the egg mixture into the flour mixture. Using a metal spoon, stir until the ingredients are just combined. You must not beat this mixture or stir it too much. (It should be quite lumpy, but there should be no traces of dry flour.)

Spoon the mixture into the muffin cases. Bake for 20 - 25 minutes until risen and golden. Serve whilst warm.


(click here for a printable version of this recipe)