Eggless Spinach Feta Muffins

After all the sweet bakes for past few challenges, Priya of Priya’s Versatile Recipes suggested some savory muffins for this month’s Home Baker’s Challenge. I love savory muffins and quick breads, especially warm and fresh from the oven. This time I had no dilemma in choosing the recipes as these spinach and feta muffins have been on my list to try for long time.

These muffins loaded with spinach and feta cheese turned out so light and fluffy. You could have them by itself, but a little dab of butter takes the muffins to another level. The sun-dried tomatoes add a freshness and sweetness to the muffins. I had spiced it up with some cayenne pepper and black pepper powder. Overall it’s a delicious muffin to have for breakfast or evening tea. 

Eggless Spinach Feta Muffins

Savory muffins with spinach, feta and sun-dried tomato

Print Pin Recipe

Servings 12 muffins

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 2 ½ cups all-purpose flour
• 3 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp cayenne pepper / red chilly powder
• ¼ tsp pepper powder
• 1 ⅓ cup / 330ml milk
• 90 g butter melted
• ¼ cup plain yogurt

Instructions

• Wash the spinach well to remove any dirt / sand and dry them well. Trim off the stems and chop them finely.
• Preheat the oven to 200 C | 400 F. Line a 12-cup muffin pan with paper liners or grease and flour the pan.
• In a large bowl, sift flour, baking powder, baking soda, cayenne pepper, pepper powder. Add spinach, sun-dried tomatoes, feta, 2 tbsp parmesan and stir to combine.
• In another bowl, add milk, yogurt, melted butter and whisk until well combined. Add this to the flour mixture and mix with a spatula until just combined.
• Fill each muffin cup about ¾th full. Sprinkle the remaining parmesan over the muffins.
• Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Place the muffin pan on a rack and allow to cool.

Notes

• Do not over mix the batter. Just mix until everything is combined.
• I didn’t add extra salt as the feta cheese was salty enough.
• If you don’t have sun-dried tomatoes, substitute with seeded and chopped tomato.

Course: Breakfast

Cuisine: American