Feta, spinach and chili muffins


                                                                                  *makes 12 standard  muffins*


1 Tbsp fresh chilies (to taste)

3/4 cup spinach

olive oil for coating

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp salt

2 tsp  oregano, minced, fresh

1 tsp  thyme, minced, fresh

2 eggs

1 cup milk

1/4 cup light olive oil

1/2 cup feta cheese, crumbled

Preheat oven to 180C.  Grease or fit paper cups into 12 standard muffin cups. Sift flour, baking powder, salt and pepper together into a large bowl. Stir i n oregano and thyme. In a medium bowl, beat remaining ingredients together until blended. Add to dry ingredients and stir until just combine; batter should be slightly lumpy. Fill prepared muffin cups three-quarters full.

Bake for 20-25 minutes, or until muffins are golden and a skewer inserted in a center of one comes out clean. Let cool in pan for 1-2 minutes, then transfer to a wire rack. Serve warm or room temp.

Recipe from Muffins and small cakes cook book.


I made 24 little cupcake sized muffins and they were a perfect snack. They were super easy to make and came out really well. Next time I would probably had more feta cheese and chili. But other than that, no complaints!

Lib xo 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s