Spinach muffins on chopping board

Spinach muffins

Category: Starter/snack, Breakfast | Serves: 6

Prep time: 20 minutes | Cooking time: 25-30 minutes


150g (5 1/2oz) self-raising white flour

1/4 teaspoon baking powder

40g (1 1/2oz) sunflower spread

Pinch of dried red chilli flakes/crushed chillies

50g (1 3/4oz) baby spinach leaves, shredded

55g (2oz) half-fat mature Cheddar-style cheese, finely grated

Freshly ground black pepper, to taste

1 egg, beaten

125ml (4fl oz) semi-skimmed milk

  1. Preheat oven to 190°C/fan 170°C /gas mark 5. Line 6 cups of a muffin tin with paper muffin cases; set aside. Sift flour and baking powder into a bowl; lightly rub in sunflower spread until mixture resembles fine breadcrumbs.
  2. Stir in chilli flakes, spinach, cheese and black pepper. Add egg and milk; stir gently to mix well. Mixture should look quite lumpy; over-mixing will result in heavy muffins.
  3. Divide mixture evenly between 6 muffin cups. Bake for 25-30 minutes or until risen, golden brown and firm to the touch. Transfer to a wire rack. Serve warm or cold. If serving muffins warm, allow them to cool for 20-30 minutes before serving.

Spinach muffins on a wooden board

Cook's tips

  • Muffins are best eaten on the day they are made. Store leftover muffins in an airtight container and use in 1-2 days; reheat and serve warm. Freeze for up to 1 month.

Nutritional information

Spinach Muffins