Savoury Muffins with Spinach, Tomato and Feta Cheese

Serves 12
Prep Time 15 min
Cook Time 20 min
Make these flavourful muffins for a grab-and-go breakfast or use them to dip into your favourite soup.

Ingredients

  • 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.

Nutrition Facts

Per serving
Calories200
Fat11 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate200 g
Fibre1 g
Sugars2 g
Protein5 g
Sodium380 mg