Spinach & Feta Muffins

A golden baked muffin with baby spinach and feta.

Easy feta and spinach muffins are perfect for lunchboxes, after school snacks or just to enjoy on their own! These flavour-packed savoury muffins take just 15 minutes to prepare.

5 from 4 votes

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Course: lunch box snacks, Snacks

Cuisine: Muffins, western

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serves

Calories: 314kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Thermomix (optional)
Oven

Ingredients

160 g baby spinach
375 g (2 ½ cups) self raising flour
1 teaspoon dried dill
1 teaspoon dried parsley
200 g feta crumbled (soft feta like Danish)
120 g (1½ cups) cheddar cheese grated
75 g (⅓ cup) sun-dried tomatoes chopped
salt and pepper to season
250 ml (1 cup) milk room temperature
120 g (½ cup) sour cream or greek yoghurt, room temperature
90 g butter melted
2 eggs room temperature

Instructions

Conventional Method

Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 200 degrees celsius (fan-forced).
Place the baby spinach into a sieve or colander over the top of a large bowl. Pour boiling water over the spinach until it wilts. Leave for 5 minutes.
Carefully squeeze out the excess liquid from the spinach and set aside.
Sift the self raising flour into a large bowl. Add the dried herbs, the strained spinach, half of the feta cheese, half of the grated cheese and the chopped sun-dried tomatoes.
Season with salt and pepper.
Mix to combine. Make a well in the centre of the mixture.
In a separate bowl, whisk together the milk, sour cream, melted butter and eggs.
Pour the liquid into the well in the dry ingredients and gently mix to combine.
Divide the mixture equally between the muffin cases. Sprinkle the remaining feta and grated cheddar cheese over the top.
Bake in the oven for approximately 20 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.

Thermomix Method

Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 200 degrees celsius (fan-forced).
Place the baby spinach into a sieve or colander over the top of a large bowl. Pour boiling water over the spinach until it wilts. Leave for 5 minutes.
Carefully squeeze out the excess liquid from the spinach and set aside.
Grate the cheddar cheese for 10 seconds, Speed 6. Set aside.
Melt the butter for 2 minutes, 60 degrees, Speed 2. Add the milk, sour cream and eggs and mix for 15 seconds, Speed 4.
Add the strained baby spinach, self raising flour, herbs, half of the feta cheese and half of the grated cheese, chopped sun-dried tomatoes, salt and pepper and mix for 20 seconds, Speed 3, Reverse.
Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
Divide the mixture equally between the muffin cases. Sprinkle the remaining feta and grated cheddar cheese over the top.
Bake in the oven for approximately 20 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

INGREDIENTS:

Squeeze ALL of the liquid from the baby spinach.
Self-raising flour – or make your own using 2 teaspoons baking powder sifted through every 1 cup of plain flour.
Cheese – grated tasty or cheddar cheese is fine.
Feta - crumbled, use a soft feta like Danish feta.

OTHER TIPS:

Baby Spinach - you can use chopped English spinach instead of baby spinach. Alternatively you can strain all of the liquid from frozen spinach that has been defrosted.
Use room temperature ingredients – for the best muffins, make sure all of your ingredients, such as milk, sour cream and eggs, are at room temperature before using.
Don’t over-mix the ingredients – over-mixed muffins will be dense and tough. Once you’ve added the dry ingredients, it’s important just to very gently fold the mixture through.
Add some uncooked rice grains to the bottom of the muffin tin holes – this stops the paper cases from getting greasy.
Storing & freezing - spinach feta muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.

Nutrition