Go Back
+ servings
a tra cooling rack with savory muffins
Print

Spinach and Feta Muffins

Savory Corn and spinach muffins are perfect for kids' lunch boxes! An ideal back-to-school recipe for busy parents.

Course Breakfast, Lunch, Snack
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 173kcal
Author Shinta

Ingredients

  • cups all-purpose flour 200 grams flour or 7 oz.
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 100 grams butter melted
  • 2 eggs at room temperature
  • ¾ cup milk full-fat milk
  • ½ teaspoon salt
  • ½ cup fresh corn kernels or use 1/2 can of corn
  • cup feta cheese crumbled
  • 1 cup Spinach leaves chopped
  • cup cheddar (grated)

Instructions

  • Preheat the oven to 180 C (350 F)
  • Prepare a muffin pan, by brushing the muffin tray with melted butter or by spraying with cooking spray.
  • In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
  • In a large mixing bowl, add the eggs, chopped spinach, melted butter, and whisk gently to combine.
  • Add the corn, feta cheese, and cheddar cheese and mix gently.
  • Add the milk, followed by the flour mixture slowly, in two additions, gently whisking to combine.
  • Transfer the batter to the prepared muffin pan, and bake for 20 minutes until the muffins are done. The muffins should be a light golden brown when done. Check with a toothpick to see if the muffins are done, before taking them out.
  • Let the muffins cool before you serve them or refrigerate or freeze for later.

Notes

You could also replace fresh spinach with frozen spinach cubes. Thaw before using. 

Nutrition

Calories: 173kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 246mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg