Egg and Spinach Feta Muffins
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
30 minutes
Prep time
10 minutes
Cook time
20 minutes
This recipe draws from traditional Mediterranean flavours, highlighting the elegance of feta alongside the nutrition-packed spinach. These muffins echo those found in classic brunch menus, but with the added convenience for lunch on the go.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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4 large Eggs (at room temperature)
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200 grams Fresh baby spinach (chopped)
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150 grams Feta cheese (crumbled)
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200 grams All-purpose flour (sifted)
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10 grams Baking powder (ensure fresh)
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5 grams Baking soda (ensure fresh)
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120 milliliters Milk (at room temperature)
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60 milliliters Olive oil (extra virgin)
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5 grams Salt (to taste)
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2 grams Black pepper (freshly cracked, to taste)
Instructions
- 1. Preheat the oven: Preheat the oven to 180°C (355°F). Prepare a muffin tray by lightly greasing with oil or using muffin liners for easy removal.
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2.
Prepare the spinach:
In a mixing bowl, add the chopped spinach. You can lightly sauté it in a pan for about 2 minutes to reduce moisture, if desired, then let it cool before adding it to the other ingredients.
Avoid overcooking the spinach; it should retain its bright green colour.
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3.
Make the batter:
In a large mixing bowl, crack the eggs and whisk together until well blended. Add the milk and olive oil, whisking until combined. Gradually incorporate the sifted flour, baking powder, baking soda, salt, and pepper, mixing gently until just combined. Be careful not to overmix; a few lumps are fine.
Do not overmix as this can result in dense muffins.
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4.
Fold in spinach and feta:
Gently fold in the prepared spinach and crumbled feta cheese into the batter, ensuring even distribution throughout the mixture.
Be gentle when folding to avoid breaking the feta too much.
- 5. Fill the muffin tray: Spoon the batter evenly into the muffin tray cups, filling each about 2/3 of the way full. This allows space for the muffins to rise without overflowing.
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6.
Bake:
Place the muffin tray in the preheated oven. Bake for 20 minutes or until a skewer inserted into the centre comes out clean and the muffins are golden brown on top.
Check at around 18 minutes to avoid overbaking.
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7.
Cool and serve:
Once baked, remove the tray from the oven and allow muffins to cool in the tray for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Let them cool slightly before removing to avoid breaking.
Tips and Variations
- Add sun-dried tomatoes or olives for extra flavour.
- Use wholemeal flour for a health boost.
- Make a larger batch and freeze muffins for quick lunches later.
Equipment Required
Suggested Pairings
Sides
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The fresh, crisp leaves add a refreshing contrast to the savory muffins.
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The creamy texture of hummus complements the muffins while providing additional protein.
Drinks
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The citrus notes refresh and balance the savory muffin.
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The crisp acidity and fruity notes of this wine complement the feta and spinach beautifully.
Other Food Dishes
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A light and creamy dip that pairs beautifully with the flavours of the muffin.
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A sweet and refreshing dessert to finish off the meal.