Ingredients for Bacon Spinach And Feta Muffin Loaf
- 150g bacon
- 1/2 medium brown onion
- 200g fresh spinach
- 1 teaspoon dried oregano
- 200g all-purpose flour
- 1 teaspoon salt
- 50ml olive oil
- 1 large egg
- 100ml milk
- 100g crumbled feta cheese, plus extra for topping
- butter, optional, for serving
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How to Make Bacon Spinach And Feta Muffin Loaf
- Preheat oven to 180°C (180°C fan/180°C conventional).
- Grease a 21cm x 10cm loaf pan or 12 muffin tins.
- Remove rind from 150g bacon. Chop bacon into small pieces.
- Add chopped bacon and 1/2 medium onion (finely chopped) to a medium non-stick frying pan.
- Cook and stir for 5 minutes, or until bacon is crisp and onion is soft.
- Remove from pan, reserving 1/4 of the bacon mixture for topping.
- Add 200g fresh spinach and 1 teaspoon dried oregano to the pan.
- Cook and stir until spinach is just wilted. Remove from pan and let cool slightly.
- Sift 200g all-purpose flour and 1 teaspoon salt into a large bowl. Make a well in the center.
- Add 50ml olive oil, 1 large egg, and 100ml milk to the well. Stir until just combined.
- Gently fold in the cooled spinach mixture and 100g crumbled feta cheese until just combined.
- Spoon mixture into the prepared pan(s). Top with reserved bacon mixture and extra crumbled feta cheese.
- Bake for 40-45 minutes (20-25 minutes for individual muffins), or until a skewer inserted into the center comes out clean.
- Let stand in the pan for 5 minutes before turning out onto a wire rack to cool slightly. Serve warm with butter (optional).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
6g
Fat
51g
Carbs
7g
