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Spinach & Feta Breakfast Muffins
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast, Snack
Servings
6
Calories
448.5
kcal
Ingredients
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
Instructions
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