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Spinach & Feta Muffins |

spinach and feta muffin recipe

Spinach & Feta Muffins

These muffins are awesome! Not only can they be made in advance, but they are so versatile and light that they can be served for breakfast, lunch and supper. In fact, they are the best Sunday-night supper for all you lazy buggars (like me) who couldn’t be bothered to cook after a wonderful weekend! – Recipe by Rozanne

Folks, these little guys are a must try and for a little change try adding a handful of cubed(about 1cm) a steamed butternut or even a little red pepper but probably the best of all is to add some cooked chopped bacon. They are fantastic and can be frozen and ready for you in minutes. G

What you need

200ml milk
100g baby spinach leaves
500ml flour
5ml salt
15ml baking powder
100g feta cheese
60ml oil
1 egg
12 cherry tomatoes

The process

Grease a muffin pan and preheat the oven to 180 degrees Celsius.

Heat up the milk in a pot and add the baby spinach. Make sure the stove is on a low heat and cook until the spinach is wilted.

Cool the spinach and milk mixture slightly and blend it until smooth. This shouldn’t take long!

In a separate bowl, sift the flour, baking powder and salt together. Next, Crumble up the feta cheese and add it to the dry ingredients. Mix together until the feta is evenly distributed through the dry ingredients.

Add the egg and oil the the milky-spinach mixture fold it in gently. Add this to the dry ingredients and mix until JUST combined. It’s very important that you don’t over-mix the batter to ensure light fluffy muffins.

Spoon the mixture into muffin pans and top each muffin with a fresh cherry tomato. Bake for approximately 20 mins and serve warm with lots of butter!

Just a little hint

These delicious muffins look really great if they are made in small terracotta pots (just make sure you grease them well).

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9 Responses to “Spinach & Feta Muffins”

  1. Sue S says:

    Are you sure it’s as much as 500 gms of flour? Mine are pretty solid so I wondered if 300 would have been plenty.
    PS the milk and spinach business is a bit of a fiddle!

  2. Sam says:

    Hi is it ml or grams of the dry ingredients you add?

    • Graham says:

      Sorry for the late reply. I have used ml on dry ingredients but grams where appropriate. For example the spinach leaves are sold in grams so I used grams.

  3. Keta Pretorius says:

    Hi Graham, I wanted to make these muffins for supper tonight, but wasn’t sure what to do with the cherry tomatoes. Just chop and add? I will leave them out for tonight, but when I receive your reply I will know what to do in future.
    Regards, Keta.

    • Graham says:

      Hi Keta, apologies for the late reply. Yes, chop them up and remove some of the seeds as they have too much liquid in them. Cheers G

  4. nolitha says:

    Oh Graham without you. Speechless, Spinach and Feta Muffins. You’ve made my day.

  5. Caroline says:

    Hi Graham,
    I made these muffins & they turned out bright green and looked nothing like your picture! They tasted nice but the colour was off putting. In fact my daughter couldnt stop laughing and thought it was so amusing that she put a photo of them on her. I put the milk & spinach mixture in a blender. Did I misunderstand the instructions?

    • Graham says:

      Hi Caroline, that makes for an interesting snack, something from Dr Seuss which is probably why your daughter laughed so hard. The reason could be either that the spinach was too wet when added to the mixture or that it was mixed in too well, you just want to fold it in to distribute. Happy days G

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