Preheat the oven to 180°C (355°F).

Beat the eggs in a mixing bowl. Add the milk, flour, baking powder, and olive oil. Mix until smooth.

Season with salt and pepper, then stir in the chopped feta, chopped spinach leaves and thyme.

Place the Flexipan 20 mini-muffin mold on a perforated baking tray and fill the indents evenly with the batter.

Coarsely crush the walnuts and sprinkle them over the mini-muffins.

Bake for 25 minutes.

Spinach, Walnut and Feta Mini-muffins

Name: Spinach, Walnut and Feta Mini-muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Ingredients: 200 grams Flour; 1 sachet(s) Baking powder; 3 Egg(s); 100 milliliters Milk; 80 milliliters Olive oil; 100 grams Feta cheese; 1 tablespoon Thyme; 100 grams Spinach leaves; 50 grams Noix; 1 pinch Salt; 1 pinch Pepper

Ingredients

Flour : 200 grams
Baking powder : 1 sachet(s)
Egg(s) : 3
Milk : 100 milliliters
Olive oil : 80 milliliters
Feta cheese : 100 grams
Thyme : 1 tablespoon
Spinach leaves : 100 grams
Noix : 50 grams
Salt : 1 pinch
Pepper : 1 pinch

Preparation

Preheat the oven to 180°C (355°F).
Beat the eggs in a mixing bowl. Add the milk, flour, baking powder, and olive oil. Mix until smooth.
Season with salt and pepper, then stir in the chopped feta, chopped spinach leaves and thyme.
Place the Flexipan 20 mini-muffin mold on a perforated baking tray and fill the indents evenly with the batter.
Coarsely crush the walnuts and sprinkle them over the mini-muffins.
Bake for 25 minutes.

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Spinach, Walnut and Feta Mini-muffins