¾ cup of feta cheese, crumbled
1 cup of frozen chopped spinach, thawed
1/3 cup sun-dried tomatoes, drained and chopped
3 cups self-raising flour
1 egg, lightly beaten
1¼ cups milk
½ cup better, melted
3 TBSP finely grated parmesan cheese
Preheat the oven to between 170°C.
Grease a 12-cup muffin tin with cooking oil spray and set aside.
Combine the feta cheese, spinach and sun-dried tomato in a large bowl.
Sift the self-raising flour over the mixture in the bowl and mix until well combined.
In a separate bowl, whisk together the eggs, milk and butter.
Mix together the milk and flour mixture until just combined.
Put 1/3 cup measures of the mixture into the muffin holes.
Sprinkle parmesan cheese on top of each muffin.
Bake the muffins for 20 minutes, until cooked through and golden.
Let the muffins cool a bit before eating. Enjoy!