Spinach and Feta Muffins
30 min
12 Muffins

Get organised and sort out a week’s worth of breakfasts with these scrumptious spinach and feta muffins. Make the most of Australia’s southern spinach and throw them in these cheesy, green muffins.


  1. Preheat the oven to 200 degrees. Brush twelve-cup muffin tray with canola oil to grease.
  2. Sift the flour into a bowl, and add the shredded spinach, feta, parmesan, tomatoes, and stir to combine. Whisk the milk, butter, egg and dill, until well combined.
  3. Add the wet mixture to the dry and use a spoon to stir just enough so that it begins to combine.
  4. Divide the mixture into the muffin tray, and top with the parmesan. Bake the muffins for 20 minutes. Turn out onto a wire rack to cool. Serve the muffins hot, or even later at room temperature.

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