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It feels as though I’ve been off the face of the earth for the last 2 weeks! Lets just say, I have been MIA because of flu, bronchitis and a heavy detox, but all is good and I’m ready to start cooking yummy food again. One really takes the flavour and texture of food for granted, being deprived of everything (limited to veg broths and fruit) and then finally tasting a piece of fried chicken with the fat dripping down my hands has to be the most amazing feeling. I hardly eat junk food but because I couldn’t have it, I just wanted all things carby and fried! My deprivation induced cravings are almost over now and things are getting back to normal.

In in the spirit of new beginnings, I want to share my favourite spinach and feta muffin recipe with you. Play around with it by adding chilli, peppadews, a variety of cheese (cheddar, goats cheese, pecorino) or fried bacon. I’m starting the week off on a “healthy-ish” note, so it’s plain spinach and feta for me! These can be frozen and reheated in the oven or microwave, or store in an airtight container for 3-4 days – heat them up for best results. Perfect for brekkie, lunch or a snack. Try with jams, marmalades, grated mature cheddar, delicious with chicken liver or snoek pate. Another tip, if the muffins are slightly stale, slice up and make “french toast” with them. I’ve even done mini muffins as part of a finger food brunch – simply cut them open and fill with cream and a slice of salmon. Muffins are versatile little things, quick and easy to make and very hard to screw up!


Spinach and feta muffins

makes 12 or 8 large ones

375 ml (1 1/2 cups) cake flour

10 ml (2 t) baking powder

3 ml ( 1/2 t) salt

pinch of cayenne pepper

1 X 300 g packet baby spinach, steamed and chopped

250 ml( 1 cup) crumbled feta

100 ml milk

100 ml vegetable oil( it seems like alot but this prolongs the shelf life)

1 egg

Preheat the oven to 190 degrees.

Sift the dry ingredients together and add the chopped spinach and feta.

Beat the milk, oil and egg together and stir into the flour mixture. The batter should look a bit lumpy, don’t worry. Do not over mix.

Spoon the batter equally(3/4 full) into a greased muffin tin.

Bake for 15 – 20 minutes, depending on the size of the muffins.

10 – 12 minutes for mini muffins.

Serve hot with butter (lots of butter!)


Can you believe it’s March already?


Have a fabulous week all and it’s good to be back!



C xx



About The Author

Food consultant, recipe developer and stylist.

15 Responses

  1. ninatimm

    Love spinach and feta in quiches so it has to be pretty darn good in a muffin too!!

  2. Zabwan

    Oh – saved!!! Brilliant ideas, too, Carey, thanks 🙂 Hope you’re feeling better now xx

  3. janicetripepi

    That’s it – I shall give these babies a go! I trust you implicitly – so will venture forth bravely into the world of Muffins! Wish me luck angel xxxx Muffinnnnnnnns here i come!!!!

  4. sharonsmit

    Oh I love this! *printing*
    The flu is a bad one this year – we went through 2 boxes of tissues last week…


    Thanks Zab, feeling almost back to normal now, so there will be cooking in the “bits” household again!x


    Thanks Jan, I am flattered that you trust me so much! ha ha! Good luck! I’m sure your spin on them will be FABULOUS! xx


    thanks! sho! It was a terribly bad flu, I’ve given to my friend and hubby too! At least I have tastebuds again! Shame hope you are better? x


    I love spinach and feta in everything. When eating out S&F will prob be my choice on a pizza, on a burger or filled pastas! Never grow tired of it!

  9. sharonsmit

    I got it from Hubs! Mostly gone, just the last kick or two (stuffy nose) – hopefully by the end of this week – totally gone! 🙂

  10. pinkpolkadot

    I am so sorry to hear that you have been ill, Carey!! I am not well today, so I totally understand – at least I ahave my laptop next to my bed!!

    I just looooooove this musffins!!

  11. frootcake

    Gosh, its just as Jan said, these muffins looks fab. I am definitely going to try this recipe and Jan’s. I love savoury muffins! thanks so much xxx

  12. Jenny Clark

    Thank you for the recipe. I found it through Food24. However, can you adjust the liquid component? 100ml milk and 100ml oil makes is too thick. I think I doubled the milk.


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