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Cornmeal Spinach Muffins

Fluffy cornmeal muffins packed with baby spinach and crumbled feta, perfect for anyone who loves a hint of corn flavor in a savory bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 300 ml milk 1 1/4 cups
  • 50 ml olive oil 3 1/2 tbsp
  • 5 tbsp gluten-free flour
  • 5 tbsp cornmeal yellow, finely ground
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 60 g feta cheese 2 oz, crumbled
  • 40 g baby spinach about 2 handfuls
  • 1 tsp pumpkin seeds for topping
  • 1 tsp flax seeds for topping

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Muffin tin
  • Spoon or ice cream scoop

Method
 

  1. Preheat your oven to 220°C (425°F) and line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk the eggs until combined.
  3. Add the milk and olive oil, and whisk again until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Roughly chop the baby spinach.
  6. Gently fold in the crumbled feta and baby spinach.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Sprinkle the tops with pumpkin seeds and flax seeds.
  9. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  10. Let the muffins cool in the tin for a few minutes before removing.

Notes

The baking soda can give the muffins a slightly darker color, especially with the cornmeal. This is normal and doesn't mean they're overbaked. You can use baby spinach, regular spinach, or frozen spinach (thawed and squeezed dry) for this recipe.