Easy lunchbox fillers: Spinach and feta muffins

If your children, grandkids or nieces/nephews are anything like the Two Cheeky Monkeys, then variety is the spice of life when it comes to the contents of their school lunchboxes.  While I'm happy to try and give them something different most days, my life is made much easier by having easy lunches already made and stored in my freezer.

So today I am sharing a savoury muffin recipe, adapted from a recipe in the Woolworths Fresh magazine, which is easy to prepare, freezes quite well, and will feed your hungry little hordes.

Ingredients

- 2 cups wholemeal plain flour (all purpose flour)

- 2 tsp baking powder

- 1/2-1 tsp sea salt

- 2 eggs

- 40ml (2 Tb) olive oil

- 20-40 ml (1-2 Tb) wholegrain mustard

- 2/3 cup buttermilk

- 100-150g crumbled feta

- 1/2 cup grated parmesan cheese

- 60g baby spinach (or frozen spinach), roughly chopped

Method

1. Preheat oven to 180 C.  Line a 12-hole muffin pan with muffin cases/patty pans.

2. Lightly whisk eggs, oil and mustard in a large mixing bowl.  Stir in buttermilk, then fold in cheeses and spinach.

3. Sift in flour, salt and baking powder.  Gently fold into mixture until just combined.

4. Divide mixture among muffin cases.  Bake for 20 minutes, or until golden and cooked through.

And there you have it - a lunch you can keep in the freezer for those days when you're running late, want a fun treat or feel like going on a picnic at your local park!