- Prep time15 mins
- Cook time22 mins
- Servings6 (makes 12 muffins)
- DifficultyMedium
- CategoryBreakfast
Not every morning calls for syrup. These savory muffins are soft inside with golden, cheesy tops, and the spinach and feta combination tastes like a Greek omelet you can eat with one hand. Bake a batch on Sunday and breakfast is handled all week.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 3 large eggs
- 3/4 cup (180 ml) whole milk
- 1/3 cup (80 ml) olive oil
- 2 cups (60 g) fresh baby spinach, roughly chopped
- 3/4 cup (110 g) crumbled feta cheese
- 2 tbsp grated Parmesan (optional)
Method
- Heat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
- Whisk the flour, baking powder, salt, pepper and nutmeg together in a large bowl.
- In a separate bowl, whisk the eggs, milk and olive oil until well combined.
- Pour the wet ingredients into the dry and fold gently until just combined — stop while a few streaks of flour remain.
- Fold in the chopped spinach and crumbled feta. Do not overmix or the muffins will be dense.
- Divide the batter evenly among the 12 cups, filling each nearly to the top. Sprinkle with Parmesan if using.
- Bake for 20 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Tips for success
- Squeeze very wet spinach dry in a towel so the muffins don't turn soggy.
- Swap the feta for grated cheddar and add a pinch of chili flakes for a different mood.
- Freeze extras in a zip bag for up to a month; thaw overnight or warm in the oven.
Watch video tutorial
Prefer to watch it being made? This from CreateCookShare walkthrough covers the same savory spinach & feta breakfast muffins step by step — the spoken narration doubles as an audio tutorial.