Spinach Feta Muffins
Looking for a nutritious and delicious breakfast option that’s perfect for busy mornings? These Spinach Feta Muffins are a fantastic choice! Packed with proteins, vitamins, and minerals, they are not only delicious but also incredibly practical. You can make a portion in advance and have a healthy breakfast ready to go.
40 min
Easy
Recipe Ingredients
- 150 grams fresh spinach
- 200 grams Feta cheese, crumbled
- 200 grams plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 eggs, at room temperature
- 120 milk, at room temperature
- 60 millilitres olive oil, plus extra for sautéing the spinach
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and line a muffin tin with muffin liners or grease lightly with butter to prevent sticking.
2. Prepare the Spinach
Wash 150 grams of spinach thoroughly and pat it dry. Chop coarsely. Heat a pan over medium heat and add a small amount of olive oil. Sauté the spinach until it wilts, then remove it from the heat and allow it to cool slightly. Once cooled, squeeze out excess moisture.
3. Mix dry Ingredients
In a large bowl, mix 200 grams of plain flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to achieve an even mixture.
4. Mix wet Ingredients
In another bowl, whisk together 3 eggs, 120 millilitres of milk, and 60 millilitres of olive oil until well combined.
5. Combine the Ingredients
Add 1 chopped onion, 2 minced garlic cloves, 200 grams of crumbled Feta cheese, the sautéed spinach, and 1 teaspoon of dried oregano to the wet ingredients. Mix until well combined.
6. Bake
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the tops are golden brown.
7. Serve
Allow the Spinach Feta Muffins to cool slightly in the tin before transferring them to a wire rack to cool completely. Serve them warm or at room temperature.
Storage Tips
Refrigerator: Store the Spinach Feta Muffins in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for about 20 to 30 seconds before serving.
Freezer: For longer storage, place the muffins in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as needed.
Variations
Cheesy Muffins: Add 100 grams of grated Cheddar cheese to the batter along with the spinach and Feta for an extra cheesy flavour.
Mediterranean Muffins: Fold in 50 grams of chopped sun-dried tomatoes and 50 grams of sliced black olives along with the spinach and Feta.
Spicy Muffins: For a spicy kick, add 1 small chopped jalapeño (seeds removed for less heat) to the batter along with the spinach and Feta cheese.
Related Recipes
If you enjoyed these muffins, you might also like Zucchini Muffins for another veggie packed breakfast treat.
For a sweet alternative, try my Pumpkin Muffins with Streusel or my Apple Walnut Muffins, which are perfect for a healthy start to your day.
Conclusion
These Spinach Feta Muffins are a perfect blend of savoury flavours and healthy ingredients. They are ideal for preparing food, ensuring that you always have a healthy and delicious breakfast option ready. Enjoy these muffins on their own, or pair them with a fresh fruit salad for a complete and balanced meal.
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