Spinach Feta Muffins Recipes

SPINACH AND FETA MUFFINS

Steps:

• 1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease 20 mini muffin holes. 2. Steam the spinach until just tender. Drain and squeeze out any excess liquid. Chop finely. 3. Sift the flour and paprika into a bowl and stir in the feta, spring onion and dill. Make a well in the centre. 4. Combine the buttermilk, half the beaten egg mixture and the oil. Add the spinach and fold gently. 5. Divide the mixture evenly among the muffin holes. Sprinkle the feta over the top. Bake for 25 minutes, or until golden. Cool for 5 minutes, then turn out onto a wire rack to cool.

SPINACH-FETA-MUFFINS

Steps:

• Line your muffin pan with paper cups and cut the feta cheese into small chunks.
• Preheat the oven to 180°C.
• In a bowl mix flour, baking powder and salt. In another bowl combine spinach, eggs, olive oil and milk. Add in the flour mixture and be sure not to overmix. Fold in the feta cheese cubes.
• Pour dough into the muffin pan and bake for about 20 minutes.

SPINACH AND FETA MUFFINS

Steps:

• Pre heat the oven to 190'C fan bake or 200'C regular bake.
• Put the oil, egg, milk and spinach into a a food processor and process until finely chopped.
• In another bowl mix all the dry ingredients together and then fold through the feta cheese until it is coated.
• Add the spinach mixture and combine until just mixed.
• Place in greased muffin tins and fan bake for approx 25 minutes.
• Remove from oven and leave in pans for a few minutes before placing on a wire rack to cool.
• Serve warm or cold.
• *Note: you can also add in some chopped sundried tomato, chopped spring onions or chopped red or green capsicums to vary the flavour.

EASY SPINACH AND FETA MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
• Prepare muffin tin: Brush it well with oil. Sprinkle a little four into each spot and shake the container so that the spots are all evenly coated with a thin layer of flour. Turn the tin upside down over the sink and pat it gently on the backside to help remove the excess flour.
• Prepare ingredients: Wash the spinach, dry it well, and chop it. Crumble the feta, grate the Parmesan cheese, and the garlic. Keep them separated.
• Beat egg, buttermilk, canola oil, grated garlic cloves in a large bowl. Add the grated Parmesan and the chopped spinach and combine.
• Mix flour, baking powder, salt, black pepper, and nutmeg in another bowl.
• Combine: Carefully fold the flour mixture into the wet mixture. Fold in the pine nuts and the feta. At first, you will think that you will not be able to incorporate the chopped spinach into the batter. Don't worry about it; the muffins will come out perfectly even if the batter looks rough.
• Mix only shortly, don't overmix.
• Scoop the batter into the muffin tin.
• Bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Let rest in the tin for about 5 minutes, remove and let cool on a wire rack.

FETA, SPINACH, AND BASIL OMELETTE MUFFINS

Steps:

• Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
• Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
• Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
• Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
• Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
• Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.

SPINACH & FETA MUFFINS

Steps:

• Preheat the oven to 200C/fan and line with paper or rubber moulds on an oven tray.
• In a large bowl, sift the flour and combine with the sugar, the baking powder, the salt, the paprika and the parsley.
• Wisk the eggs, the sour cream, the vegetable oil and the milk, and add the mixture to the dry ingredients. Mix the ingredients with a wooden spoon. Do not over-mix. Batter needs to be thick and gooey.
• Break the spinach leaves into pieces (with your hands, no with scissors) and fold into the batter along with the crumbled feta cheese. Pour over the muffins moulds.
• Once you put the tray in the oven, low the temperature to 180C and bake for 15min. Check if they are already thoroughly cooked pressing gently the top of the muffins with one finger to see if they are firm but not hard. If they are ready, take them out to cool for few minutes. If they are not ready yet, leave them to bake for 5 extra minutes lowering the temperature to 150C. Enjoy!

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!