Spinach & feta breakfast muffin recipe

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These savoury muffins are great for breakfast on the go! They freeze really well too, so you can make a big batch and then thaw and reheat them as you like.

  • Yield: 2 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 20 Minutes


  • Oil spray
  • 2 large handfuls baby spinach leaves, finely chopped
  • 30 g reduced-salt low-fat feta cheese, crumbled
  • 140 g wholemeal plain flour
  • 1 teaspoon baking powder
  • Pinch of sweet paprika
  • 4 large eggs
  • ½ cup (125 ml) semi-skimmed milk
  • Sea salt and ground black pepper, to taste
  • 1 tablespoon pine nuts
How to Make It
  1. Preheat the oven to 180°C (160°C fan/gas 4) and place 6 cupcake liners in a 6-cup muffin tin. Lightly spray the liners with oil spray.
  2. Place the spinach and feta in each of the cupcake liners.
  3. Sift the flour, baking powder and paprika over a large mixing bowl and stir until well combined.
  4. Whisk the eggs, milk, salt and pepper together in a mixing bowl. Add the egg mixture to the flour mixture and stir gently to combine. Do not over-mix.
  5. Spoon the batter evenly into the cupcake liners and press the pine nuts into the top of each. Bake in the oven for 15–20 minutes or until firm and golden.
  6. Leave to cool for 2 minutes and serve. Allow the remaining muffins to cool completely and keep in the refrigerator for up to 5 days or in the freezer for up to 2 months.

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