The original recipe really caught my eye, it had pesto in and they looked very delish but I didn’t have any vegi pesto so I omitted that bit out, I’m not sure if that made a difference to the texture? :s. I am a huge fan of spinach and cheese and when I seen this combination in a muffin form I had to try it.

These are a great for a snack or breakfast or lunch or I don’t know whatever you can think of!

Scrummy spinach and cheese muffins:
Yields 12
  1. 3 cups – all-purpose flour
  2. 1 tbsp – baking powder
  3. 1 tsp – salt
  4. 3 – large eggs, beaten
  5. 2/3 - cup olive oil
  6. 1 cup - whole milk
  7. 1 (10 ounce) – frozen chopped spinach, thawed (I cooked the spinach and squeezed out the excess fluid and added 2 cloves of minced garlic)
  8. 1 cup – shredded mozzarella cheese (I used grated 3/4 cheddar cheese and crumbled feta cheese)
  9. * Freshly ground pepper
  10. * 3/4-1 tsp – chilli flakes
  11. * extra grated cheese for the tops.
  1. 1. Preheat the oven at 175° and grease a 12 cup muffin tin.
  2. 2. Cook the spinach, squeeze out the excess and leave to cool.
  3. 3. In a big bowl, stir or sift together the flour, baking powder and salt.
  4. 4. In another bowl, whisk together the eggs, olive oil, and milk.
  5. 5. Stir in the thawed spinach and cheese into the wet ingredients.
  6. 6. Make a well in the center of the dry ingredients and pour the spinach mixture with cheese into the centre and cheese. Fold the batter until evenly moistened. DO NOT OVERMIX then fill the muffin cups level with the rim.
  7. 7. If using grated cheese on the top sprinkle it over each muffin.
  8. 8. Cook for 20-25 mins until the muffins are golden brown.
  1. I would really advise to half this recipe although it does state it will make 12…OMGGGGGG it so didn’t I had so much mixture left even after filling the muffin tin to the top!…I think the size of the American muffin tins must be much bigger then UK ones.
  2. *these are what I added.
Adapted from The candid appetite