Baby Spinach and Cheddar Muffins

Baby Spinach and Cheddar Muffins

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Community Recipe

  • 12 muffins
  • Easy
  • Health conscious
  • 20 minutes
  • 25-30 minutes


  • 1 and 1/4 cups Woolworths Cake Wheat Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Bicarbonate Soda
  • 1 teaspoon Sea salt
  • 1 teaspoon Freshly ground black pepper
  • 1/2 a teaspoon Cayenne Pepper
  • 1 cup Woolworths Fresh Baby Spinach
  • 1 cup Woolworths Mild Cheddar Cheese
  • 1/4 cup Woolworths Mediterranean Olive Oil
  • 1/4 cup Butter (Melted)
  • 3/4 cup Fresh milk
  • 2 Large eggs

Cooking Instructions

Dry Ingredients- Sift together all dry ingredients, including flour, baking powder, bicarbonate of soda, salt, black pepper and cayenne pepper.
Wet Ingredients- Lightly beat the eggs, and mix the rest of the wet, including milk, oil, melted butter (slightly cooled), together.
Flavours Ingredients-Mix together the chopped spinach and cheese together.
METHOD:Add all the flavours ingredients to the wet ingredients and gently mix together. Now slowly add the dry ingredients to that mixture a little at a time until fully incorporated. Use a wooden spoon mixing very lightly and gently into a thick batter consistency. Line muffin tray with paper cup holders and fill 3/4 way up. Gently tap the tray onto a hard surface to release any air bubbles before putting into the oven.

COOKING INSTRUCTIONS:Preheat oven to 180 degrees celsius. Bake muffins at 180 degrees for approximately 25-30 minutes, until fully cooked and a palatable golden brown in colour.

SERVE: Serve warm.
Moreish on its own or with extra cheese and butter.
Goes deliciously well complemented with a cup of coffee.

Nerissa Govender Recipe by: Nerissa Govender
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Nerissa Govender is an award-winning news journalist,author and academic.A prolific writer passionate about storytelling, loves the delightful narrative cooking tells. A real home cook who indulges purer palate senses and ingenuity in the kitchen by creating her own wholesomely delicious recipes.

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