Savory Spinach and Feta Muffins
Delightfully moist and nutritious, these Savory Spinach and Feta Muffins are a perfect blend of fresh spinach and creamy feta, making them an ideal snack for any time of the day. Originating from the beloved 'Annabelle Cooks' recipe book, these muffins come together effortlessly, allowing you to choose between Texas-sized, regular, or mini versions to suit your occasion. These muffins are not only delicious but also an excellent source of vitamins and minerals, making them a healthy addition to your meal prep. Perfect for breakfast, lunch, or as an appetizer, these muffins can be enjoyed warm or cold, and can be customized with additional ingredients for an exciting flavor twist.
N/A
Servings
80
Calories
10
Ingredients
Ingredients
Vegetable oil
200 ml (measured)
Egg
1 (beaten)
Milk
2 cups (measured)
Fresh spinach
2 cups (packed firmly and chopped)
Plain flour
4 2/3 cups (sifted)
Nutmeg
1/2 teaspoon (ground)
Ground black pepper
1/2 teaspoon (ground)
Salt
1/2 teaspoon (fine)
Baking powder
4 teaspoons (measured)
Diced feta cheese
150 g (diced)
Instructions
1
Preheat your oven to 190°C (fan bake) or 200°C (regular bake). Grease your muffin tins or line them with muffin liners.
2
In a food processor, combine the vegetable oil, egg, milk, and fresh spinach. Process until the spinach is finely chopped and well integrated into the mixture.
3
In a separate large mixing bowl, whisk together all of the dry ingredients: plain flour, nutmeg, ground black pepper, salt, and baking powder.
4
Gently fold the diced feta cheese into the dry ingredients, ensuring each piece is coated in flour.
5
Pour the spinach mixture into the dry ingredients and stir lightly until just combined. Be careful not to overmix—the batter should remain somewhat lumpy.
6
Spoon the batter into the prepared muffin tins, filling each cup about three-quarters full.
7
Bake in the oven for approximately 25 minutes or until the muffins are golden brown and a skewer inserted into the center comes out clean.
8
Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9
Enjoy these muffins warm or cold. Optionally, add some chopped sundried tomatoes, spring onions, or bell peppers to the batter for added flavor.
Nutrition Information
4
Fat
10
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in Savory Spinach and Feta Muffins?
The main ingredients include vegetable oil, egg, milk, fresh spinach, plain flour, nutmeg, ground black pepper, salt, baking powder, and diced feta cheese.
What temperature should I set my oven to for fan bake?
For a fan bake setting, preheat your oven to 190°C.
What temperature should I set my oven to for regular bake?
For a regular bake setting, preheat your oven to 200°C.
How should I prepare the spinach for this recipe?
The fresh spinach should be packed firmly and chopped before being processed in a food processor with the wet ingredients.
Can I use a food processor for these muffins?
Yes, a food processor is used to combine the vegetable oil, egg, milk, and fresh spinach until the spinach is finely chopped.
How long do these muffins need to bake?
The muffins should bake for approximately 25 minutes or until they are golden brown.
How do I know when the muffins are fully cooked?
They are done when they are golden brown and a skewer inserted into the center comes out clean.
Are Savory Spinach and Feta Muffins suitable for vegetarians?
Yes, these muffins are tagged as a vegetarian recipe.
How many calories are in one of these muffins?
Each muffin contains approximately 80 calories.
What is the fat content per serving?
Each serving contains approximately 4 grams of fat.
How much protein is in each muffin?
There are 2 grams of protein per serving in these muffins.
How many carbohydrates are in a single muffin?
Each muffin contains approximately 10 grams of carbohydrates.
What kind of flour is used in this recipe?
The recipe calls for 4 2/3 cups of sifted plain flour.
Can I add other ingredients to the batter for more flavor?
Yes, you can optionally add chopped sundried tomatoes, spring onions, or bell peppers to the batter.
What is the source of this muffin recipe?
This recipe originates from the 'Annabelle Cooks' recipe book.
How much feta cheese is required?
You will need 150 grams of diced feta cheese.
Should the batter be smooth or lumpy?
The batter should remain somewhat lumpy; be careful not to overmix it.
How much milk is used in the recipe?
The recipe requires 2 cups of measured milk.
Can these muffins be eaten cold?
Yes, these muffins can be enjoyed either warm or cold.
How much baking powder is needed?
The recipe calls for 4 teaspoons of baking powder.
What spices are included in the dry ingredients?
The dry ingredients include 1/2 teaspoon each of ground nutmeg and ground black pepper.
How should I prepare the muffin tins?
Grease your muffin tins or line them with muffin liners before spooning in the batter.
How full should I fill each muffin cup?
Each muffin cup should be filled about three-quarters full with batter.
Can I make different sizes of these muffins?
Yes, you can choose between Texas-sized, regular, or mini versions to suit your occasion.
What is the recommended cooling process?
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
When should the feta cheese be added?
The diced feta cheese should be gently folded into the dry ingredients before the liquid mixture is added.
How much vegetable oil is needed?
The recipe requires 200 ml of vegetable oil.
Does the spinach need to be cooked before adding it to the batter?
No, the fresh spinach is processed raw with the other liquid ingredients.
Is there any salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of fine salt.
What is the first step of the instructions?
The first step is to preheat your oven and grease or line your muffin tins.