Spinach and feta savoury muffins

Name: Spinach and feta savoury muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Ingredients: Wet ingredients; 330 ml buttermilk; 90 ml olive oil; 1 egg; 250 g baby spinach; 200 g feta cheese; 3 tbsp kefalotyri cheese; 5 spring onions; 2 tbsp chive; 2 tbsp dill; Dry ingredients; 375 g self-raising flour; 1/2 tsp salt; 1/4 tsp black pepper; butter

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Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
12 muffins
Course
Baked Goods
Cuisine
Greek

Spinach and feta savoury muffins

Shawn Wheeler

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Spanakopita muffins - packed with feta cheese, spinach and herbs these make the perfect portable snack.

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Ingredients

Servings

Wet ingredients
330 ml buttermilk 11 fl oz
90 ml olive oil or vegetable oil + 1 tbsp to fry, light, 3 fl oz
1 egg large
250 g baby spinach ready-washed, 8.8 oz
200 g feta cheese finely crumbled, 7 oz
3 tbsp kefalotyri cheese or use Parmesan, finely grated
5 spring onions scallions finely diced
2 tbsp chive very finely diced, fresh
2 tbsp dill very finely diced, fresh
Dry ingredients
375 g self-raising flour 13.5 oz
1/2 tsp salt
1/4 tsp black pepper
butter or vegetable shortening, to grease the muffin tins, a little

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Instructions

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Preheat the oven to 180C (350F). Lightly grease two small silicone muffin tins (or you can use muffin cases).
Shred the spinach leaves. Heat 1/2 tbsp of olive oil in a large frying pan then add the spinach all in one go.
Stir the leaves until wilted. Transfer to a bowl to cool slightly. Once cool enough to handle wring as much moisture out of the leaves squeezing them in your hands.
Add a little more oil to the pan and cook the spring onions for a couple of minutes. Add the chopped herbs, stir them in and then take off the heat.
Put the buttermilk, olive oil and egg in a large bowl. Lightly mix together using a balloon whisk.
Stir in the spinach, spring onions and herbs.
Add the two types of cheese and stir until incorporated.
Sift the flour over the bowl and add the salt and pepper. Use a large spoon to lightly combine everything, making sure to scrape the bottom and sides of the bowl as you do.
Divide the batter to fill the muffin tins about 3/4 of the way up. Bake for 20-25 minutes until the muffins are risen and firm. Cool in the tins and then turn them over to release the muffins.