These Feta & Spinach Muffins are the perfect healthy snack! Using only a few simple ingredients, they are easy to make and lip-smacking good. Pop them into lunch boxes, serve as an after-school snack, or pick me up any time of day. Nourishing, quick and tasty.
I'm always on the lookout for healthy snack recipes. Something that is easy to make, has a good nutritional boost, and can fill up the always-hungry kids. These feta & spinach muffins fit the bill perfectly! They are so wonderfully easy to make and scrumptious.
These savory muffins have enough cheese to keep kids interested. And to pump it up nutritionally there is spinach! You can add a healthy dose of nutrients to any dish with spinach. Trust me, kids and adults alike will lap up these delicious loaded cheese muffins!
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 make these muffins sing!
How To Make The Feta & Spinach Muffins
- Sift the flours, baking powder, and salt in a large bowl. Add the spinach, olives, sun-dried tomatoes, jalapeno, and grated cheese. Mix well.
- In another bowl, whisk together milk, egg, and oil.
- Pour the liquid mixture 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 at 180 C 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!
Pro Tip
- You must grease and flour the muffin tray well. Trust me, I learned the hard way.....It's 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 the cooling rack. Don't worry, 10 minutes of these 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!
Make a batch of these healthy muffins in the morning and sort out all your snacking/lunchbox needs! Store them in the refrigerator and reheat them in the microwave or OTG ( toaster oven) the next day. You can eat them as is, slather them with a dip, or serve them as a side to your meal. They are lip-smacking good!
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these feta and spinach muffins as much as we do!
📖 Recipe
Feta & Spinach Muffins
Ingredients
- 2 3/4 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 7 oz Spinach, chopped
- 1/2 cup Sun-dried tomatoes Chopped finely
- 1/3 cup Olives Chopped finely
- 1 1/4 cup Milk
- 1/2 cup Olive oil
- 1 large Egg
- 7 oz Feta cheese Cut into small pieces
- 3 tbsp Shredded cheddar cheese Plus extra for sprinkling on top
Instructions
- Preheat oven to 200 c / 400 f. Grease and flour a 12-cup muffin tray. You can also use muffin liners.
- In a large bowl, add the flour, salt, baking powder, chopped spinach, olives, sun-dried tomatoes, and cheddar cheese. Mix well.2 3/4 cups (330 g) All-purpose flour, 2 tsp Baking powder, 1 tsp Salt, 7 oz (200g) Spinach, chopped, 1/2 cup (60 g) Sun-dried tomatoes, 1/3 cup (50 g) Olives, 3 tbsp Shredded cheddar cheese
- In another bowl, whisk together milk, egg, and oil. Add the feta and gently fold in.1 1/4 cup (300 g) Milk, 1/2 cup (100 ml) Olive oil, 1 large Egg
- Pour over the flour mixture. Stir well. Don't overmix the batter.
- Fold in the feta cheese. This is a thick batter!7 oz (200 g) Feta cheese
- Scoop the batter into the muffin tin. Sprinkle some more shredded cheddar cheese on top.
- Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10-15 minutes before turning them out on a wire rack. to cool completely.Serve warm or at room temperature. Enjoy!
Martha says
I do not see jalapeño on the list but they are in the instructions.
These look amazing.
Natasha Minocha says
Thank you so much for your interest in this recipe, Martha!Yes, I see that i missed on adding jalapeno in the ingredient list. I'll fix it right away. Its optional though, you can add 1-2 tablespoon of fresh or pickled jalapeno, finely chopped. Hope this helps. Happy baking 🙂
Megha says
Yet another lip smacking recipe from your stable ! Made these last night for dinner along with fresh passion fruit juice (live in Bkk) and they were simply delicious. Kids had it with ketchup, I paired them with Tsatsiki and the Nanny with Sriracha 😉
These were the first savoury muffins I tried and would love to include them regularly in our menu. They are wonderful for breakfast and snack the next day, just like you said. Thanks again !
Natasha Minocha says
Oh thank you Megha! So happy you tried them. Its always gratifying when kids enjoy their food! 🙂
Ruchi says
Substitute for egg?
natashaminocha says
Hi Ruchi, I haven’t tried it eggless. But I've heard 1 Tbsp of Flaxseed meal (powder) mixed with 2.5 Tbsp water is a good substitute. You would need to leave the mixture for a few minutes to thicken.I hope this works for you. Please do let me know.
Cheers
Natasha
Ruchi says
Okiee i ll try it out ???
natashaminocha says
:)))
anks says
These look delectable! Does not look too tough too... am gonna try for sure 🙂
natashaminocha says
Thank you Ankita!I'd love to know how these worked out for you 🙂