Description
These savory muffins are packed with spinach, grated carrot, and buttery onions, topped with crumbled feta for a salty tang and a golden cheesy finish.
Ingredients
Units
Scale
- 80g unsalted butter, melted and cooled, plus 10g for frying
- 1 onion, finely diced
- 2 tsp ground cumin
- 150g spinach, tough stalks removed and very finely shredded
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp sugar
- 2 large eggs
- 250ml buttermilk
- 200g grated carrot
- 50g pumpkin seeds
- 100g feta cheese, crumbled
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with 12 paper cases.
- Warm the 10g of butter in a large frying pan over medium heat and sauté the onion with a pinch of salt until soft and translucent, about 8-10 minutes. Stir in the cumin and cook for another minute. Set aside to cool slightly.
- In a large bowl, mix together the flour, baking powder, bicarbonate of soda, salt, and sugar.
- In another bowl, whisk the eggs and buttermilk together, then stir in the melted butter.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently to combine.
- Fold in the grated carrot, spinach, sautéed onions, and pumpkin seeds until evenly distributed.
- Spoon the batter into the prepared muffin cases, filling them about three-quarters full.
- Sprinkle the crumbled feta cheese on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh from the oven but can be stored in an airtight container for up to 3 days. They pair wonderfully with a bowl of soup or as a standalone snack. For a variation, try adding some chopped fresh herbs like dill or parsley. If you prefer a less salty topping, reduce the amount of feta or omit it entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
- Cholesterol: 45