Feta Spinach Muffins
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These savoury feta and spinach muffins are soft, cheesy, and packed with spinach for a nutritious bite. They’re an easy recipe you can whip up in under 30 minutes, perfect for breakfast meal prep or snack.
Ingredients
- 375 g (3 cups) self-raising flour, subs note 1
- 250 g (9 oz) frozen spinach, thawed, subs and info note 2
- 200 g (7 oz) feta
- 40 g (½ cups) parmesan
- 330 g (1 ⅓ cups) milk, of choice
- 60 g (¼ cups) Greek yogurt, or dairy-free option
- 1 egg
- 10 g (2 tablespoon) spring onion
- 10 g (2 tablespoon) dried oregano
- salt and pepper, to taste
Instructions
Preparation
- Preheat oven to 220°C (440°F). Line or grease a muffin tin.I recommend silicone liners as the cheese can stick to the paper (but it's not horrible if they're all you have).
- Thaw 250 g (9 oz) frozen spinach in the microwave (approx. 1-2 minutes), squeeze out water. If using fresh spinach, chop finely or sauté on the stove. Then, squeeze out excess liquid.
- Grate: 40 g (½ cups) parmesanCrumble: 200 g (7 oz) fetaThinly slice: 10 g (2 tablespoon) spring onion
Make muffins
- In a large bowl, whisk together 330 g (1 ⅓ cups) milk, 60 g (¼ cups) Greek yogurt, 1 egg. Add in 375 g (3 cups) self-raising flour, 40 g (½ cups) parmesan, 10 g (2 tablespoon) dried oregano, salt and pepper until combined.
- Gently fold in 250 g (9 oz) frozen spinach, 10 g (2 tablespoon) spring onion and 200 g (7 oz) feta.
- Divide batter into muffin tin filling ¾ of the way up (it'll make 11 large).
Bake
- Bake at 220°C (440°F) for 7 minutes, then lower to 180°C (360°F) for 22 minutes until golden.The change in temperature helps it rise at the beginning and then cook throughout during the rest of the time.
- Cool for 5 minutes in pan, then transfer to a wire rack.
Notes
Note 1 - Self-raising flour
If you only have plain flour, use 370g plain flour + 10g baking powder. Mix together before adding to the rest of the ingredients.
Note 2 - Frozen spinach
I recommend frozen as it is affordable and already small enough to include in the muffins. But, make sure you squeeze out the excess water. If using fresh spinach, either chop really fine, or saute in a pan until wilted then squeeze out excess water.
Storing
Allow the muffins to cool completely, then store in an airtight container in the fridge for 3–4 days. Add a paper towel at the bottom to absorb excess moisture.
Reheating
You can reheat in the microwave for 30 seconds to give off that freshly baked vibe.
Freezing
Wrap individual muffins in cling wrap or aluminium to prevent frost burn. You can put them all in a large ziplock bag, but make sure there's no air left. They'll last 3-4 months in the freezer
Nutrition
Calories: 222kcalCarbohydrates: 29gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 37mgSodium: 302mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 2866IUVitamin C: 1mgCalcium: 227mgIron: 1mg
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