Spinach and feta muffins

March 13, 2018


Lately when I find myself hungry,  I stand in front of the fridge or pantry door imagining a different result from the last time I was there 20 minutes before that. And every time, without fail, I am disappointed. But I also know that I am not alone in this struggle, sometimes there's just nothing in the house that we reeeally want to eat, and that's okay, we all have days when we feel picky and crave that one specific thing that will magically make us feel healthy and revitalised. Today, that was me, and instead of just having a yoghurt form the fridge, I used my left over spinach leaves and last of the feta and cheddar cheese to create the delicious savoury muffins!


I decided to add a few more savoury recipes to my blog, because as much as I love sweet treats and breakfast meals (a lot actually), I do have to partake in the dinner aspect of my day, especially because I gym in the evening and desperately need something wholesome to eat when I come home. I genuinely only made these muffins because I was just too picky today and as usual, I am not a fan of wasting ingredients that can still be used, so these savoury muffins seemed like the perfect snack to make. They came out so perfectly and definitely fit into the 20 minute meal prep series that I have been doing. It's a simple, wet to dry recipe with some cheddar cheese on top, and voíla, you have a serving of about 14 muffins that can be eaten with fresh salmon, cheese, or just as is whenever you're hungry and need a healthy meal alternative. 


Recipe: Spinach and Feta Muffins

Makes: 14 muffins



  • 375g  self raising flour

  • 200g Spinach leaves (washed, stalks removed and shredded)

  • 50g feta

  • 50g grated cheddar

  • 1/2 cup grated parmesan cheese

  • 330ml milk

  • 90g butter, melted

  • 1 egg

  • Extra parmesan/cheddar cheese for the topping



  • Preheat oven to 200 degrees C. Line a muffin tray with spray cook or with cupcake/muffins holders.

  • Sieve the flour (I just use a whisk #bakinghack).

  • Then add the spinach and all the cheeses to the flour and mix well. 

  • On the side, whisk the egg, milk and butter until they are well combined and add it to the flour mixture. 

  • Then spoon the mixture into the prepared muffin tin, filling them to the brim and tops each one with some cheese of your choice. 

  • Bake for 15-20 minutes, the tops will turn golden brown. 

  • Serve warm with some butter and enjoy!























Share on Facebook
Share on Twitter
Please reload