Spinach-Bacon-Feta Muffins

I was first introduced to this Spinach and Feta Muffins from "Muffin Break" by my lady boss during her birthday. She shouted us some treats to celebrate her big day. I fell in love with this savoury muffin, all these my idea of muffin is they are "sweet" and it never came across to me as savoury. I do not usually patronize cafes in Singapore, cafes here are just like the coffeeshop/kopitiam in Singapore where people have their breakfast, lunch and maybe even dinner there. I am getting more and more familiar with the cafes here and the food they served. 

Spinach and Feta Muffins  was my baking's project for today. Recipe was adapted from Taste.Com.Au , I love to modify the recipe....so it is called-Spinach-Bacon-Feta Muffins.  If you want to try out the original recipe, please click here.

Serving: 12

Ingredients

Oil, to grease
375g (2 1/2 Cups) Self-raising flour
1/4 Teaspoon Salt
250g (about 1/2 bunch) Spinach, trimmed, washed, dried, shredded
150g Feta cheese, cube
1/2 Cups Finely grated Tasty Cheese
330ml (1 1/3 Cups) milk
90g Butter, melted
1 Egg
1 Onion, finely diced 
200g Bacon, cut into cubes
1 Tablespoon Oil

1.Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with  oil to lightly grease.

2. Heat up a pan in heat medium with oil. Sautee the onions and diced bacon, until bacon is cooked. Set aside and let it cool down completely.

2.Sift flour and salt into a bowl. Add shredded spinach, feta, tasty cheese,  bacon and onion, and stir to combine. Use a fork to whisk together milk, butter and egg  until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).

3.Spoon mixture into prepared pans.  Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.