Spinach and three cheese muffins

Super tasty and simple to make.

  • 10 mins preparation
  • 45 mins cooking
  • Makes 12 Item
  • Print
These tasty vegetarian muffins packed full of stretchy mozzarella, sharp parmesan and earthy blue cheese are ideal for snacks or lunchboxes.
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Spinach and three cheese muffins
  • 2 tablespoons olive oil
  • 1 small onion (80g), chopped finely
  • 100 grams baby spinach leaves
  • 2 cups (300g) self-raising flour
  • 80 grams butter, melted
  • 1 egg
  • 1 cup (250ml) buttermilk
  • ½ cup (50g) coarsely grated mozzarella
  • ½ cup (40g) coarsely grated parmesan-style cheese
  • 100 grams blue cheese, crumbled


Spinach and three cheese muffins
  • 1
    Preheat oven to 200°C/400°F. Grease a 12-hole (⅓ cup/80ml) muffin pan.
  • 2
    Heat oil in a medium frying pan; cook onion, stirring for 5 minutes or until onion softens. Add spinach; cook, stirring, for 1 minute or until wilted. Cool.
  • 3
    Sift flour into a large bowl; stir in combined butter, egg and buttermilk. Add cheeses and spinach mixture to flour mixture; mix gently to combine. Do not over-mix; mixture should be lumpy. Spoon mixture into pan holes.
  • 4
    Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Leave muffins in pan for 5 minutes before turning, top-side up, onto a wire rack. Serve warm.

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