Recipe

Spinach and three cheese muffins

Super tasty and simple to make.

  • 10 mins preparation
  • 45 mins cooking
  • Makes 12 Item
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These tasty vegetarian muffins packed full of stretchy mozzarella, sharp parmesan and earthy blue cheese are ideal for snacks or lunchboxes.
Looking for more lunchbox recipes?

Ingredients

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

Method

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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