The open muffin is an opportunity to take a fairly basic staple on a menu and create a point of difference and additional value. De Winkel Yoghurt helps create a very moist muffin base and the avocado and spinach in the recipe give it an amazing deep green colour, topped with fresh ingredients – it’s both healthy and tasty.

This delicious recipe is a great vegetarian option for lunch and an easy take away option.

Avocado & spinach muffin ingredients

  • 250g spinach, cooked & chopped 
  • 175g plain flour
  • 1 tsp baking powder
  • 2 tbsp avocado pulp
  • 2 free-range eggs
  • 1/4 cup De Winkel Yoghurt 
  • 60g Mainland Butter, softened
  • 1/4 cup vegetable oil
  • 100g Mainland Feta, crumbled for topping
  • Season to taste 

 

Method

Lightly grease a 12-hole muffin tin, or drop paper cases into the holes.

Preheat oven to 180°C. Make sure spinach is dry before adding to mix, sift flour, baking powder into a large mixing bowl.

Lightly whisk eggs with milk and yoghurt. Mix butter, oil and salt until creamy. Gradually add wet mixture, alternating with flour mixture.

Tip into the large bowl and stir in spinach, mix well. Spoon mixture into muffin holes.

Bake for 20–25 minutes until well-risen and springy to the touch. Cool in tin for a few minutes then turn onto a rack. 

Green olive pesto

  • 50g green pitted olives
  • 100g basil leaves
  • 100g baby spinach
  • 25g Mainland Parmesan Cheese, grated
  • 1 lemon, juiced 
  • 150ml olive oil 
  • 25g Italian parsley 
  • Season to taste 

Method

Add everything to a blender/food processor and blitz until smooth.

Will keep refrigerated up to 3 days. 

Baby pea & avocado smash

  • 250g baby peas
  • 2 large ripe avocados 
  • 1 lemon, juiced 
  • 1 tbsp olive oil Season to taste 

Method

Smash everything together until desired texture, season to taste.

Keep covered and refrigerated at all times. 

Whipped feta as a side: 250g Mainland Feta, 150g Anchor Sour Cream and a squeeze of lemon juice. Add everything to a blender/food processor and blitz until smooth.

Our Anchor™ Sour Cream formulation is heat and acid stable so it is less likely to split and has been tested by chefs.

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98.5% fat free plain unsweetened acidophilus yoghurt. An incredibly versatile yoghurt that can be eaten on its own or used as an addition to both sweet and savoury recipes.

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Mainland Creamy Feta is a creamy Danish-style feta that has a smooth, firm closed texture. Creamy feta is perfect for slicing and dicing or where a creamy mouth feel is required.

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