Spinach, Feta, and Sun-Dried Tomato Muffins

Print Recipe

No ratings yet

Spinach, Feta, and Sun-Dried Tomato Muffins

A low-effort egg muffin recipe with bold Greek flavors

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Greek

Keyword: Spinach, Feta, and Sun-Dried Tomato Muffins

Servings:

Ingredients

4 large eggs
1 cup fresh spinach leaves roughly chopped (30 g)
½ cup sun-dried tomatoes finely chopped (50 g)
½ cup crumbled feta cheese 75 g
½ cup skim milk 120 ml
¼ cup all-purpose flour 30 g
1 teaspoon baking powder 4 g
Salt and black pepper to taste approximately ¼ teaspoon each

Instructions

Prepare the ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with 8 muffin liners or lightly grease the tin with cooking spray. Chop the spinach leaves into smaller pieces for even distribution. Finely dice the sun-dried tomatoes, and crumble the feta cheese if it’s not pre-crumbled.
Combine the base ingredients: In a medium-sized mixing bowl, add the crumbled feta cheese, chopped sun-dried tomatoes, and fresh spinach leaves. Gently mix to combine these ingredients.
Prepare and add the dry ingredients: In a separate smaller bowl, whisk together the flour, baking powder, salt, and black pepper. Sprinkle this dry mixture evenly over the feta, tomatoes, and spinach in the larger bowl. Toss gently to ensure the flour coats the ingredients evenly, preventing clumps and helping everything blend smoothly later.
Whisk the wet ingredients: In a separate bowl, crack the eggs and whisk them until smooth. Gradually add the skim milk while whisking until the mixture is fully combined and slightly frothy.
Combine wet and dry ingredients: Slowly pour the egg and milk mixture over the dry ingredients. Use a spatula or wooden spoon to stir gently until everything is just combined. Be careful not to overmix—the batter should be slightly lumpy but uniform in consistency.
Fill the muffin tin: Using a ladle or a measuring cup, evenly divide the batter among the prepared muffin liners. Fill each liner about ¾ of the way full, leaving room for the muffins to rise as they bake.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are set and slightly golden. You can test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely or serve them warm.

Notes

Just 2 WW points per muffin.

Nutrition