Spinach and Feta Muffins

Souped-up Spinach and Feta Muffins

Baking with my little one is the bomb dot com. I love that he gets to feel the different textures and taste the individual ingredients with a recipe like this one for Spinach and Feta Muffins.

It’s definitely not for the OCD parent though (if there is such a thing). Despite the fact that I measure everything out before E’s allowed anywhere near the kitchen to have some semblance of order, but it still looks like the Snowflake man exploded in it by the end of it. Man I need a dog.

We made these muffins a few weeks ago. I wish I could give you a long involved explanation as to why I chose this particular recipe for our impromptu bake off, but really, the only reason is it had cheese in it. Mmmm cheese. Cheese on a cheese muffin. Melted. OK, I’ll stop now.


The recipe was passed on by a mom friend of mine (thanks Karen Brownie) who said her little one smashes these in his face. Having made them, I can totally understand why. Bring on the yumness!

  • 1 cup plain flour
  • ¾ cup wholemeal flour (or substitute with plain flour)
  • 2 Tbls castor sugar
  • ½ tsp baking powder
  • 2 cups chopped spinach (or grated zucchini, 1 small grated carrot, spring onions)
half packet of bacon, lightly cooked and then cut into tiny cubes
  • 160g feta cut into 1cm cubes
  • ½ tsp nutmeg
  • 1 egg lightly beaten
¾ cup milk
  • 1/3 cup melted marg

Preheat oven to 200’C.  Sift flour, nutmeg & baking powder into a bowl.  Mix in spinach, sugar and feta.  In another bowl, mix egg, milk and butter.  Add liquid ingredients to dry and fold lightly with fork.  Don’t over mix.

Spoon into prepared muffin tins.  Bake for +- 15 – 20 mins or until just starting to brown. Place on wire rack to cool.

And smash them in your face. With more cheese if you’re anything like me…


If you thought this was yummy, check out our recipe for Dr Delgado’s delicious flu-fighting smoothies!

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