I am sorry for not posting any recipe on this blog before today. The truth is that the last couple of weeks have been very busy and I haven't had the time or energy to try any new recipes in the evening.

I did cook some food, of course, but it was very simple food such as grilled Portobello mushroom and scrambled eggs for lunch or salmon with grilled vegetables for dinner. Not anything that I thought was really worth sharing here.

However, with you in mind, dear readers, I did try a spinach and feta muffin recipe tonight.

 

 

The recipe was published this week-end in the Guardian food supplement, Cook.

I was pretty curious to find out how different a savoury muffin is from a loaf (or cake salé, in French). Now that I've tried a savoury muffin I can say that there are pretty different. Savoury muffins are not as greasy as cakes salés. They are also more moelleux (soft). In a word, savoury muffins are more delicate maybe.

I think the Guardian recipe is a good recipe for a picnic or for nibbles to serve with drinks if you have guests.  My advice is not to put 30g sugar but just a teaspoon of sugar.

I added some parsley to the fix but I think that it kind of crushed the flavour of the spinach a little bit. Or is it that spinach doesn't taste of much? As for the buttermilk, I didn't any. I replaced it with some Onken natural yogurt.

You can find the recipe here along with other 9 spinach recipes.

Let me know your thoughts if you try it!