I wanted to put together some savoury muffins to put in my sons lunch box. I had some baby spinach in the fridge as well as some feta cheese that needed to be used up, so I thought I would try a spinach/feta combination. These smelt divine while cooking, and were even tastier cooked. They reminded me a little bit of a scone, so would probably be equally nice made into bigger muffins and spread with a little butter. I must admit though, that my fussy 5 year old wasn’t keen on these, but my 1 year old who is baby led weaning loved them..
Mini Spinach and Feta Muffins
Makes approx 18 mini muffins
- 1 cup of all purpose flour
- 1.5 tsp of baking powder
- 4 tbsp of vegetable oil
- 1/2 cup of milk
- 1 egg
- pinch of black pepper
- 80g of crumbled feta cheese
- 2 big handfuls of baby spinach, chopped up roughly
- 1 clove of garlic, crushed
- 1 knob of unsalted butter
Preheat oven to 200c or 400f (gas mark 6)
Melt the butter in a fry pan over a medium high heat, add the crushed garlic clove and cook the spinach until slightly wilted. Remove and set aside to cool
Sift together the flour, baking soda and mix in the crumbled feta cheese
In a separate bowl whisk the egg and gradually add in the milk and oil.
Add this to the flour mixture, along with the spinach and some black pepper for seasoning and gently fold until all is combined.
Spoon into a mini muffin pan and bake in the oven until golden (and a skewer entered into the middle of a muffin comes out clean), approx 20 mins.
I cooked in two batches as I only have one mini muffin pan (I must buy another one).
Allow them to cool on a wired rack, although I admit to eating one still warm and they were yummy.