Spinach & Feta Breakfast Muffins

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
3.21 from 247 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Servings 6
Calories 448.5 kcal


  • 2.5 cups wholemeal spelt flour
  • 2.5 teaspoons baking powder or gluten free baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 200 g feta cheese crumbled
  • 6 cups baby spinach shredded or finely chopped
  • 1 free range egg
  • 333 mls full cream milk
  • 1/3 cup butter melted
  • 1 tablespoon fresh dill finely chopped


  • Preheat oven to 200 degrees Celsius. Lightly grease or line a muffin tray.
  • Sift flour, baking powder, salt and pepper together in a bowl. Stir in the feta and spinach.
  • In a separate bowl, whisk together the egg, milk, butter and dill. Pour egg mixture into the flour mixture and gently fold until just combined.
  • Spoon the mixture into the muffin tin and bake for 20 minutes or until lightly golden and a skewer comes out clean.
  • Serve warm or cold. These can also be made in advance and frozen.
Keyword Muffins

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.