Spinach and feta muffins

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Preparation time:20 minutes

Cooking time: 25 minutes


200g baby spinach leaves

2 cups (300g) self-raising flour

2 eggs

1 cup (250mL) milk

125g butter, melted

100g feta, crumbled

2 teaspoons sesame seeds

1. Preheat the oven to 180ºC. Lightly grease 12 medium muffin tins. Place the spinach into a heatproof bowl, and pour boiling water over. Stand for 1 minute, then drain into a colander, and cool under cold running water. Drain well, then squeeze out as much excess water as you can. Pull the leaves apart slightly so they don’t clump together too much, and roughly chop.

2. Sift the flour into a large mixing bowl, and make a well in the centre. Whisk the eggs and milk together in a jug. Add to the bowl, along with the melted butter. Use a rubber spatula to fold the mixture together until just combined, then fold through the spinach and feta. Divide between the muffin tins, and sprinkle with sesame seeds.

3. Bake for 20 minutes, until golden-brown and firm to a gentle touch. Cool in the tins for 5 minutes, then run a knife around each muffin and carefully lift out.


You can use the equivalent weight of trimmed silverbeet or English spinach if you have it growing in your garden. You’ll need about 4 firmly packed cups of leaves.