Savoury Muffins with Spinach, Tomato and Feta Cheese

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Ingredients

Serves
12
-
+
Conversion
Metric
Imperial
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/4 tsp (1.25 ml) baking soda
1/2 tsp (2.5 ml) salt
1/4 tsp (1.25 ml) pepper
1/4 tsp (1.25 ml) garlic powder
1/4 tsp (1.25 ml) dried oregano
2 eggs
3/4 cup (175 ml) milk
1/2 cup (125 ml) melted butter
2 tsp (10 ml) granulated sugar
2 cups (500 ml) packed baby spinach, roughly chopped
1 Roma or plum tomato, finely chopped
1/2 cup (125 ml) finely crumbled Feta cheese
2 tbsp (30 ml) grated Parmesan cheese
Nutritional Facts
Amount Per Serving
200 Calories
Fat
11g
Saturated Fat
6g
Sugars
2g
Protein
5g
Fibre
1g

Directions

  • 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.