5 from 1 vote

Savory Spinach, Parmesan & Feta Muffins

Servings 12
Author Linda from Fork & Forage


  • 2 cups all purpose flour
  • pinch of salt
  • 2 teaspoons baking powder
  • ½ cup vegetarian Parmesan shredded or grated (plus extra for sprinkling on top)
  • ½ tablespoon Italian seasoning or your favorite herb blend
  • 2 eggs
  • 1 cup milk
  • ¼ cup olive oil
  • 3.5 oz fresh spinach chopped
  • 1 cup grape or cherry tomatoes sliced in half
  • 2.25 oz black olives sliced
  • ½ teaspoon hot pepper sauce
  • black pepper to taste
  • 3.5 oz Feta cheese crumbles


  1. Preheat oven to 350F / 180C / Gas Mark 4.
  2. Liberally grease muffin pan with oil or butter.
  3. In a large bowl, add and mix together the dry ingredients - flour, salt, baking powder, Parmesan, and Italian seasoning.
  4. In a separate medium bowl, beaten eggs, milk and olive oil and then whisk until thoroughly combined. Add the spinach, tomatoes, olives, hot pepper sauce and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
  5. Spoon the batter evenly into the greased muffin pan compartments. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.