Savoury Spinach and Feta Muffins

Tender, flavour-packed muffins studded with wilted spinach and creamy feta, made with olive oil instead of butter for a light, savoury snack.

Ingredients

• 2 cups (250 g) plain flour
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano or dill
• 1 tablespoon extra-virgin olive oil (for wilting spinach)
• 2 cups (60 g) fresh spinach leaves, roughly chopped
• 2 large eggs, at room temperature
• 1 cup (240 ml) milk (dairy or plant-based)
• ½ cup (120 ml) extra-virgin olive oil
• 1 cup (150 g) crumbled feta cheese
• 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

1. Preheat & Prep:
   Preheat the oven to 190 °C (375 °F). Line a 12-hole muffin tin with paper cases or grease each hole lightly.

2. Wilt Spinach:
   Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the chopped spinach and cook, stirring, until just wilted, about 1–2 minutes. Transfer to a sieve, press out any excess liquid, and set aside to cool slightly.

3. Combine Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, pepper and dried herbs.

4. Mix Wet Ingredients:
   In another bowl, beat the eggs until just combined. Stir in the milk and 120 ml olive oil until smooth.

5. Combine & Add Fillings:
   Pour the wet mixture into the dry ingredients and fold gently until almost combined. Fold through the wilted spinach, crumbled feta and chopped parsley or chives (if using) until just incorporated.

6. Portion & Bake:
   Divide the batter evenly among the muffin cases, filling each about three-quarters full. Bake for 18–20 minutes, or until the tops are golden and a skewer inserted into the centre of a muffin comes out clean.

7. Cool & Serve:
   Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.