Spinach (and Rosemary!) Muffins…and a little Xhosa lesson

“Molo!” (Xhosa greeting)

“Unjani?” (Xhosa for ‘how is -all- your family?… Because it would be rude to only ask how one is doing.)

Anyway–

I’m not a huge rosemary fan, but I couldn’t believe how well it accents the spinach and peppadews in this recipe. While it is my recipe, I cannot take credit for the inspiration. Our townhome is on the top of Baakens Valley overlooking a small, quaint coffee shop called the “Friendly Stranger.” This coffee shop has an eclectic vibe, mismatched table wear and coffee cups, live music, award winning baristas, the walls are large hinged doors that can be moved to the side for an open-air feel– and to top it off– the most AMAZING food! I was determined to recreate their version of a spinach muffin (and came pretty close!). I wish that you could join me for one of their muffins in person, but (unless you’re planning a trip to South Africa) we’ll have to enjoy the same muffin miles apart.

Spinach and Rosemary Muffins

Preheat oven to 400 degrees Fahrenheit.

Grease muffin tin with canola oil.

Mix together:
2 1/2 cups self-rising flour
1/2 (250g) bag of spinach (rinsed, dried, and shredded)
1/4 cup Feta cheese
1/4 cup cheddar cheese (I like medium)
1/2 cup diced peppadews (sweet piquante peppers)
2 T. Parmesan cheese (finely shredded)

In a separate bowl, mix:
1 1/3 cup milk
1 egg
90g butter, melted
1 T. Dried Rosemary
1 tsp. dried oregano

Add milk mixture to flour and stir just until combined.

Drop by spoonful into greased muffin tin (to the top), place in preheated oven for about 20 minutes. Serve warm or cold (I prefer warm with a piping hot Americano). The Friendly Stranger garnishes it with additional shredded cheddar cheese. Either way–

Enjoy!