Prep 10 m
Cook 22m
Makes 12 muffins


    260 gms self-raising fine flour

    1 tsp salt

    1 cup full fat milk

    2 large eggs (120gms) - beaten

    ½ cup crumbled Feta cheese

    ½ cup sharp cheddar

    ½ cup crumbly vintage cheddar

    ¼ tsp freshly ground nutmeg

    60 gms of butter melted and cooled

    2 cups of baby spinach wilted with a dash of salt and ½ tsp of butter

    ½ tblsp baking powder

    1 garlic mashed into a paste using a mortar and pestle

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Ingredient Substitution Guide


Add all the dry ingredients loosely with your hand, including the cheese. Make sure your palms are not hot. This will ensure your cheese gets coated well and does not sink to the bottom of the muffin cup.

I personally prefer using silicon muffin moulds, as it becomes very easy to unmould, once cooled.

Beat the egg, add the milk and butter, mix well. Slowly pour it into the flour mix, along with the spinach, using a spatula. Do not over mix, as excess gluten will make the muffin chewy. The texture we are trying to go for is crumbly. And do not mash the feta in, as it creates delicious salty pockets when you bite in.

Once combined, let your batter rest, while you pre-heat your oven. Bake at 180C for 22 minutes. Check by inserting a wooden toothpick. If there are crumbly bits sticking to it without being wet, it is done. Don’t overbake because there is still heat in there and it will continue to cook for a few minutes more till it cools. In some ovens you might need to extend baking time by a further 5 minutes, which is a great way to brown the top a bit more, too, at a slightly higher temperature at 190C

Let it rest, unmould and eat when still warm!