Feta & Spinach Muffins


Processed with VSCOcam with f2 preset

Ahhhh….the joy of raising foodie kids!  New and interesting is their chant and I’m most happy to comply.  Then there is a never-ending stream of friends coming over. Between group studies, play dates, movies, extra curricular activities, all the comings and goings, they need to be fed and fast.

I’m always looking for healthier snacks for home,  a balance of sweet and savory.  These muffins fit the bill perfectly.  They are so darned easy to make and easy to eat.  Make a batch in the morning, it lasts through the day.  While all muffins are best on the first day, these make do make great leftovers.  Store them in  refrigerator and reheated in microwave or OTG ( toaster oven) the next day.   You can eat them as is or slather them with a dip or serve as a side to your meal.  They are lip -smackin’ good!

Spinach muffin

They have enough cheese to keep  kids  interested but not an overload.  To pump it up nutritionally there is spinach!  You can add a healthy dose of nutrients to any dish with spinach.  Since its loaded with good quality iron, it helps to restore energy, increase vitality and improve the quality of the blood.  It’s also  rich in  vitamin K, vitamin A, vitamin C and many minerals.  Because of its excellent taste and health benefits, it’s a very popular vegetable the world over.

Processed with VSCOcam with f2 preset

Salty, tangy, crumbly feta cheese is wonderfully delicious here.  It pairs beautifully with spinach…one of those classic combinations.   If you use a  slightly firm variety, it won’t melt into gooey nothingness.  Instead it will hold its shape and texture  and  every bite  will have  chunks of this  creamy cheese .   Bits of jalapenos, olives and sun-dried tomato really make these muffins sing!

Processed with VSCOcam with f2 preset

It’s really important that you grease and flour the muffin tray well. Trust me, I learnt the hard way…..Its no fun eating  muffins stuck in a pan!!!   Use a knife to loosen the edges before turning them out.  As the bottom of  these muffins can be a bit soft, do place them upside down on cooling rack.  Don’t worry, 10 minutes of this firms them up nicely.  You could use any cheese instead of cheddar in this recipe.  I used regular cheddar in one batch and sharp cheddar in another, we loved both!

Processed with VSCOcam with t1 preset



All purpose flour – 170 gms

Whole-wheat flour – 160 gms

Baking powder – 2 tsp

Salt – 1 tsp

Chopped spinach – 200 gms

Sun-dried tomatoes – 50 gms, diced fine

Jalapenos – 20 gms, diced fine

Olives – 30gms , diced fine

Milk – 330 ml

Oil – 100 ml

Egg – 1

Grated cheddar cheese – 40 gms, plus extra for sprinkling on top

Feta cheese – 120 gms, cut into small pcs

How to:

Preheat  oven to 180 C.  Grease and flour a 12 cup  muffin tray.

Sift the flours, baking powder and salt in a large bowl. Add the spinach, olives, sun-dried tomatoes , jalapeno and grated cheese.  Mix well.

Separately, whisk together milk, egg and oil.  Pour over the flour mixture.  Stir well.  Add the feta and gently fold in.

Spoon mixture into prepared pans.  Sprinkle some extra grated cheese and bake for 35 – 40 min or until a skewer inserted into the center comes out clean.

Turn out on a wire rack after 10 minutes or so.  Serve warm or at room temperature.

Processed with VSCOcam with c1 preset


Leave a Reply

6 Comments on "Feta & Spinach Muffins"

Notify of
Sort by:   newest | oldest | most voted

These look delectable! Does not look too tough too… am gonna try for sure 🙂


Substitute for egg?