INGREDIENTS:

• 2 ½ cups flour (325g)
• 2 tsp baking powder
• ¼ tsp salt
• 1 ½ tsp Oryx BBQ Salt
• ½ cup cheddar, grated (50-60g)
• 2 eggs
• ¼ cup Extra Virgin Olive Oil
• ½ cup plain or Greek yoghurt
• 1 cup oat milk
• ½ cup feta, crumbled into chunks (100g)
• 2 cups lightly pressed, chopped spinach, or spinach & kale combo (100g)
• ¼ - 1/3 cup Pumpkin seeds for sprinkling (optional)

DIRECTIONS:

1. In a large mixing bowl, stir the flour, baking powder, salt and BBQ salt together.
2. Add cheddar and stir to evenly distribute.
3. In a small mixing bowl, whisk eggs, olive oil, yoghurt, and oat milk.
4. Pour into dry mixture and stir until just combined; beware of over-mixing.
5. Fold feta and spinach in.
6. Divide between 12 muffin cups.
7. Bake at 200 C (392 F) for 5 minutes, and then 180 C (356 F) for 15-20 minutes, or until a toothpick comes out clean.

TIPS: Make the batter the day before and chill overnight covered in a damp tea towel.

Recipe development & photography by Candice from @thesocialpostSA