American · Breakfast
Spinach and Feta Savoury Muffins
Tender savoury muffins built on a buttermilk and egg batter studded with crumbled feta, spinach, and scallion. Baked until golden and springy, they carry a salty tang from the cheese and an herby lift from dill. Served warm as a breakfast bite or alongside soup.
$2
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
875Calories
33.5gProtein
48.9gFat
83.3gCarbs
10.4gSugar
3.7gFiber
2725mgSodium
352mgChol
29.6gSat Fat
386mgPotassium
448mgCalcium
2.8mgIron
1.1mcgVitamin B12
5.2mgVitamin C
vegetarian
gluten-free-adaptable
herb-salt
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Heat oven to 375F and line two muffin cups with paper liners. Chop spinach, dill, and scallion.
2
Whisk
In a bowl, whisk together the egg, buttermilk, and melted butter until pale and uniform, about 30 seconds.
3
Fold
Add flour, baking powder, salt, and pepper, folding gently until just combined with no dry streaks.
4
Fold
Fold in feta, spinach, scallion, and dill until evenly dispersed, about 20 seconds.
5
Bake
Divide batter between the two lined cups and bake at 375F for 22 minutes until golden brown.
6
Plate
Rest 2 minutes, then turn out muffins warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g feta cheese, crumbled
- 2.8 oz80g fresh spinach
- 1 1/2 cup190g all-purpose flour
- 2/3 cup160ml buttermilk
- 22 eggs
- 4 tbsp56g butter, melted
- 22 scallion
- 2 tbsp2 tbsp fresh dill
- 1 1/2 tsp1 1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
