This post is sponsored by Barilla.
I decided to make some spinach, fetta and pesto muffins for school for the week, because I thought you guys can't ever get enough savoury muffin recipes! I've been playing with pesto a lot of late, as I have been working with Mumtastic and Barilla, but this isn't something new for me. Pesto and I go way back...
Back in time, when I was 16 I went to Italy by myself as an exchange student. Knowing very little Italian I landed in Arezzo, just out of Florence and began a month long stay with a host family in which I was to learn Italian. I learnt so much more than just grammar and vocab, I learnt a whole new lifestyle. I was lucky, I ended up with a host mother who was an ex-teacher and she took it upon herself to help me to learn as much of the Italian language as I possibly could. but the thing that I think I learnt most about was food.
Coming from Sydney, I was amazed by the rows and rows of pasta in the shops, I was amazed by the bakeries with such good bread and I was amazed by the sights and sounds of a totally foreign country. Don't get me wrong, I'd been overseas before, but this was a whole new experience, dodging vespas, snacking on slices of pizza and going to school in a foreign country were totally different experiences.
And I loved Italian food. Even home cooked minestra (soup) that was clear broth tasted amazing. It was there that I truly began to open my mind (and tummy) up to all that was on offer! I tasted pesto there for the first time in my life and loved it. It's been a staple part of my diet since! Now I get my fix easily, in summer I use fresh grown basil and make my own, but the rest of the year, I'm all for a jar of Barilla Pesto Genovese (or the rocket one!).
Italians really know what they are talking about when it comes to food. But I have to admit my Italian friends would probably be quite shocked to see pesto going into muffins. These really need the flavour boost that the pesto gives, and the good news...you then have the rest of the jar for yourself...for pasta...or whatever else tickles your fancy.
Here are my other recipes that have an Italian touch - will surely be a hit to your kids!
- Fetta, salami and capsicum savoury muffins
- Salami pizza scrolls, lunchbox yumminess
- Polenta gnocchi pie
Spinach, fetta and pesto muffins
Ingredients
- 150 grams frozen chopped spinach thawed
- 1.5 cups self raising flour
- 1 egg
- ¾ cup olive oil
- ¾ cup water
- 3 tbsps Barilla pesto with rocket and basil
- 100 grams crumbled fetta cheese
Instructions
- Preheat oven to 180 degrees.
- Combine all ingredients except the fetta in a large bowl and mix until well combined.
- Add the fetta and fold through.
- Divide the mixture evenly into a 12 silicone muffin tray (or use liners).
- Bake at 180 degrees for 18 minutes.
Notes
Nutrition
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Jane says
This is a silly question I’m sure but do you squeeze the water out of the thawed spinach or tip it in?
Suzy @ In The Lyons Den says
Oh Italy was everything I imagined it would be and more! We loved trying all the different foods from top to bottom! These look delicious! I am a huge pesto and fetta fan!!
#humpdayhype
Keya says
These sound delicious. Sharing to my Yoga Mamas Facebook group #humpdayhype.
Kylie says
Thanks Keya! I really appreciate it!
mummamorrison says
I had a friend who did exchange over to Italy, but I don't think I could travel by myself (my little anxious brain would go haywire!). What an amazing way to develop your passion for food. I've pinned this to try a bit later on, maybe when my little boy is slightly older so he can try it too.
P.S. Totally LOVING your chopping board. Too cool!
Kylie says
Pretty cool, huh? It's from my family rulers, I love what she does, amazing! I think you should just try these muffins now....you can eat them all!
mummamorrison says
Haha that is a very good point. Hubby won't eat them because he's not very adventurous in his eating, so even more for me!