Savoury Spinach and Feta Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 muffins
These savoury muffins are packed with spinach, feta, ricotta, and parmesan cheese for the ultimate fluffy and cheesy snack. Quick to make, easy to customize, and absolutely delicious!
Ingredients
- 375 g soft ricotta cheese
- 200 g Danish feta cheese
- ½ cup grated parmesan cheese
- 1 medium red onion sliced thinly
- 2 eggs
- ¼ cup olive oil or neutral tasting oil light olive oil recommended
- ½ cup milk
- 2 big handfuls baby spinach leaves
- 2 cups SR flour or 2 cups Plain flour + 4 teaspoons of baking powder (plain, buckwheat, brown rice, or a combination)
Instructions
- In a large bowl, add the ricotta, crumbled feta, grated parmesan, sliced onion, eggs, olive oil, milk, and spinach.
- Mix the wet ingredients together using your hands.
- Add the SR flour to the bowl. If you're using plain, buckwheat, brown rice, or a combination of those flours, add the baking powder as well.
- Gently mix everything together by hand until just combined. Do not overmix.
- Spray a muffin tin well with cooking spray.
- Wet your hands, form the batter into large balls, and place them into the muffin tin.
- Preheat oven to 220°C (420°F).
- Place muffins in the oven, then immediately reduce temperature to 180°C (350°F).
- Bake for 20–30 minutes, or until golden, springy to the touch, and a skewer inserted into the center comes out clean.
- Cool slightly, remove from muffin tin and place on a wire rack before serving.
Video
Notes
- These muffins are forgiving and easily customizable. Add sundried tomatoes, black olives, or jalapenos for extra flavor.
- Can be made with regular or gluten-free flours.
- Store in an airtight container for up to 3 days. Reheat gently before serving.
- Delicious served warm with butter and tomato relish, chilli jam, mustard pickles or your favourite condiment.