Spinach and Feta Muffins



40 g unsalted butter, cut into pieces, plus extra for greasing

130 g fresh English spinach

40 g sun-dried tomatoes

100 g natural yoghurt

2 eggs

30 g rice bran oil

60 g water

80 g brown rice flour (see Tips)

30 g gluten free cornflour

20 g buckwheat flour (see Tips)

1 tsp gluten free baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 pinch ground black pepper

80 g Danish feta, cut into pieces (approx. 1 cm)


Preheat oven to 170°C. Lightly grease a 6-hole Texas muffin tray with butter or line with muffin wrap papers and set aside.

Place spinach into mixing bowl and chop 5 sec/speed 5. Transfer into a bowl and set aside.

Place tomatoes into mixing bowl and chop 5 sec/speed 7. Transfer into bowl with spinach and set aside.

Place butter into mixing bowl and melt 1 min/100°C/speed 3.

Add yoghurt, eggs, oil and water and mix 10 sec/speed 3.

Add flours, baking powder, bicarbonate of soda, salt and pepper and mix 5 sec/speed 4, or until combined.

Scrape down sides of mixing bowl with spatula. Add feta and reserved spinach mixture and combine 20 sec//speed , or until incorporated. Spoon mixture evenly into prepared muffin tray.

Bake for 20-25 minutes (170°C), until muffins are golden brown or until a wooden skewer inserted into the centre of the muffin comes out clean. Serve warm.


Tip: To make your own rice and/or buckwheat flour, place 250 g rice into mixing bowl and mill 2 min/speed 10. Use as needed.
Danish feta has a smoother, creamier texture than Greek or Australian feta.
These muffins are best eaten on the day they are made. They are also an excellent lunchbox idea.

Prep time: 10 MINUTES
Cook time: 25 MINUTES
Total time: 40 MINUTES
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Categories: BREAKFAST.