Recipes
Savoury Muffins with Spinach, Tomato and Feta Cheese
Make these flavourful muffins for a grab-and-go breakfast or use them to dip into your favourite soup.
Serves
12
Prep Time
15 min
Cook Time
20 min
Print RecipeIngredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp (1.25 mL) baking soda
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) pepper
- ¼ tsp (1.25 mL) garlic powder
- ¼ tsp (1.25 mL) dried oregano
- 2 eggs
- ¾ cup (175 mL) milk
- ½ cup (125 mL) melted butter
- 2 tsp granulated sugar
- 2 cups packed baby spinach, roughly chopped
- 1 Roma or plum tomato, finely chopped
- ½ cup (125 mL) finely crumbled feta cheese
- 2 tbsp grated Parmesan cheese
Instructions
- Step 1
Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners; set aside.
- Step 2
Whisk together flour, baking powder, baking soda, salt, pepper, garlic powder and oregano; set aside. In separate bowl, whisk together eggs, milk, melted butter and sugar until blended; stir into dry ingredients just until combined (do not overmix). Fold in spinach, tomato, feta and Parmesan cheese until combined.
- Step 3
Spoon into prepared muffin cups. Bake until tester comes out clean, about 20 to 25 minutes; let cool in pan on wire rack for 10 minutes before turning out muffins. Let the muffins cool completely and store in airtight containers and refrigerate for up to 2 days or freeze for up to 1 month.
Tips
Add crumbled bacon for a decadent muffin.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 200 |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 200 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 5 g |
| Sodium | 380 mg |
