Spinach and Feta Mini Muffins
1/4 cup olive oil
1/2 cup thick yoghurt
1 1/2 cups plain flour
100g. feta, crumbled
1/4 cup grated parmesan
2 cups roughly chopped baby spinach leaves, stems removed
12 semi-dried tomatoes, cut into thirds
2 tablespoons finely chopped marjoram or oregano
1. Pre-heat oven to 200 C. Lightly grease mini muffins tins.
2. Whisk together the eggs, oil and yoghurt. Add flour, feta, parmesan and spinach and stir until combined. Spoon mixture into tins and top with a piece of tomato and a light sprinkle or marjoram.
3. Bake for 12-15 minutes, until puffed and lightly golden.