Spinach & Fetta Muffins

Spinach & Fetta Muffins | Nadia Felsch
Spinach & Fetta Muffins | Nadia Felsch
Spinach & Fetta Muffins
Prep time
Cook time
Total time
yield: 12
  • 6 cups baby spinach
  • 6 eggs
  • 1 bunch fresh chives, finely chopped
  • 1 ¼ cups buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 100g quality fetta cheese, crumbled
  • Salt and pepper
  • 1 tablespoon olive oil
  1. Preheat oven to 160 degrees Celsius (electric)
  2. Cut baking paper into 13 cm squares
  3. Line muffin tray with squares
  4. Heat large frypan on medium heat
  5. Add oil, coat pan well
  6. Once hot, add spinach
  7. Cook until wilted, set aside
  8. In a large mixing bowl, whisk eggs
  9. Add remaining ingredients including spinach
  10. Fold through well to form batter
  11. Season to taste
  12. Spoon carefully into lined tray
  13. Bake for 20 minutes, until skewer comes out clean
  14. Best served straight away or store in an airtight container in the fridge for a few days
These muffins couldn’t be easier or more of a winner!

Make them in a flash and add to the work or school day lunchbox for a nutritious and delicious snack – a great way to add more greens into your life.

If you’re unable to locate buckwheat flour, quinoa flour could be substituted or wholemeal if gluten is not an issue for you.

You have Successfully Subscribed!