Green Muffins

Another great recipe from mamacook

I use my 12 hole muffin tin for this & make 12 little muffins, it would probably make 6 “proper” sized ones. I use oil spray to stop them from sticking, but you could just brush with melted butter or just use a silicon tray (I don’t have one)


  • 100g Frozen chopped spinach
  • 2 eggs
  • 4 tbsp milk
  • 100g Feta cheese
  • 2 tbsp olive oil
  • 150g SR flour
  • A few grindings of nutmeg
  • Spray oil or unsalted butter to grease the pan


  1. Either leave the spinach to defrost or if you’re impatient, heat in the microwave gently until defrosted. Cut the feta into small (approx 0.5cm) cubes.
  2. Sift the flour & nutmeg into a large bowl
  3. In a smaller bowl, mix the eggs, milk, olive oil and cheese,  then mix in the spinach.
  4. Grease your muffin tray.
  5. Put the wet mix into the dry & combine. The important thing about making muffins is that you must not overmix!
  6. Spoon a desert spoonful into each muffin hole. Bake for 15-17 mins & allow to cool slightly before serving

These apparently freeze really well (we have never had any left to test this out) Defrost at room temperature or on a microwave defrost programme (just check they’re not too hot before serving.)


Vegetarian. One husband, Two cats, Three kids.

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Posted in Vegetarian
One comment on “Green Muffins
  1. […] & marmite sandwich), and tea is a selection of left-over muffins & scones from the freezer (Spinach & feta muffins, Squash, pepper & feta scones,  and Cheese & sweetcorn scones)  DD2 & I stuffed out […]

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