Spinach and cheese muffin recipe

Spinach and Cheese Muffin Recipe

After the delicious results of my last foray into savoury muffins, I thought I’d try my luck again when baking for my book club. I was not disappointed. I adapted a recipe from BabyBistro, adding some flavour from Green Kitchen Stories, and everyone seemed happy!

Without further ado, here is the recipe!

Spinach and cheese muffin recipe close up

Spinach and Cheese Muffin Recipe

Makes approximately 9 muffins


  • Half an onion, grated/finely chopped
  • 175g wholemeal flour
  • 1.5 tsp baking soda
  • 3/4 tsp ground pepper
  • 3/4 tsp nutmeg
  • 1 egg
  • 110ml milk
  • 100g grated cheese (I used cheddar)
  • 3 handfuls of spinach leaves (I used frozen leaves)


  1. Preheat oven to 180°C.
  2. Grease muffin molds
  3. Mix together flour, baking soda, pepper and nutmeg.
  4. Add the egg and the milk and mix well.
  5. Add the spinach leaves, cheese and onion and combine.
  6. Share evenly between muffin molds and bake for 15 minutes. They may need some extra time – use the age-old trick of sticking a knife in to see if it comes out clean. This means they’re ready.  They should be starting to golden.
  7. Leave to cool (if you can wait that long).

The muffins can be frozen (if you have any left!).


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