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Cheesy Spinach Muffins


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Rate this recipe 4.5/5 (30 Votes)


  • 3 1/2 oz or 100g frozen spinach
  • 2 2/3 oz or 75g feta
  • 3 1/2 oz or 100g extra sharp cheddar
  • 2 tomatoes
  • 2 cups or 250g flour
  • Sea salt flakes
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/4 cup or 60ml olive oil
  • 1 cup or 240ml milk
  • Several sprigs fresh thyme
  • Black pepper


Adapted from


Step 1

Preheat your oven to 350°F or 180°C and grease your muffin pan liberally with non-stick spray or butter.

Thaw your spinach with a few zaps in the microwave. Or allow to thaw naturally, if you have time. I never seem to. Allow to cool, if you zapped it too long.
Grate your cheddar cheese and crumble the feta.

Slice the tomatoes fairly thinly and leave to drain on some folded paper towels. You need 12 slices

Measure your flour, salt, baking powder, grated cheddar and some of the leaves off of your fresh thyme sprigs into a large mixing bowl and mix well.

Measure the milk and olive oil into a smaller bowl and whisk with the eggs and thawed spinach.

Fold your wet ingredients into your dry ones until just mixed
Fold in the crumbled feta
Divide the batter between the prepared muffin cups.
Pat the tomato slices really dry with another paper towel and top each cup of batter with one
Sprinkle the tomato slices with a little more fresh thyme, sea salt and freshly ground black pepper.
Bake for 25-30 minutes or until you can see that the sides are turning golden brown.

Remove from the oven and allow to cool for a few minutes.
Remove from the pan, loosening gently with a knife if necessary, and cool further on a wire rack.

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