Fig, Feta, Spinach, Drunken Balsamic Onions & Maple Muffins
Don’t be deterred when you see the long list of ingredients, when you have a closer look, most of the items should already be in your pantry…
3 cups plain flour
4 tsp baking powder
½ tsp salt
Pinch of white pepper
2 large eggs at room temperature
1 cup full cream milk
2 tbsp white vinegar
½ cup vegetable oil
1 tbsp Maple Syrup
1 small onion
1 tbsp Balsamic Vinegar
5 small dried figs
150gm full cream feta
Handful of fresh spinach leaves
Pre-heat your oven to 210 degrees Celsius and prepare a 12 muffin tin with liners of your choice. I like to make my own from grease-proof paper.
Slice the onion and cook on low heat until soft and transparent. Add the Balsamic vinegar and cook for a few more minutes while the acidity evaporates. Set aside to cool.
In the same pan used for the onions, wilt the spinach for a minute and set aside with the onions to cool.
Thinly chop the figs and crumble the feta, and along with the onions and spinach, set aside.
Sift the plain flour, baking powder, salt and pepper into a bowl.
In a jug, mix together the milk, white vinegar and maple syrup.
In a larger bowl whisk the egg until light and fluffy. Add the milk mixture and whisk until everything is beaten well.
Add the flour, cooled spinach and onions and figs and feta. Fold all ingredients together without overworking the mixture. The batter may seem dry, but the ingredients are all moist and the feta will also melt into the elements.
Spoon the batter gently into the liners and bake in the oven at the pre-set temperature for 5 minutes, and then turn down the oven to 170 degrees.
Test the muffins after 12-15 minutes and when a skewer comes out clean, you know your muffins are ready to take out and cool.