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Breakfast
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Spinach and Tomato Muffins

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45min

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12 servings

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These savory spinach and tomato muffins are a delightful combination of healthy greens and juicy tomatoes. The muffins are moist, tender, and bursting with fresh flavors. The addition of tangy feta cheese and aromatic basil takes these muffins to the next level, making them a perfect choice for a nutritious breakfast or snack.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven and prep muffin pan

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.

2
Mix dry ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.

3
Mix wet ingredients

In another bowl, beat the eggs and milk until well combined.

4
Crumble feta cheese

Crumble the feta cheese into small pieces.

5
Prepare spinach

Rinse the spinach and roughly chop it.

6
Prepare tomatoes

Rinse the cherry tomatoes and cut them in half.

7
Chop onion and garlic

Finely chop the onion and mince the garlic cloves.

8
Chop basil

Rinse the basil leaves and finely chop them.

9
Combine wet and dry mixtures

Gradually stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the crumbled feta, chopped spinach, halved cherry tomatoes, chopped onion, minced garlic, and chopped basil.

10
Fill muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

11
Bake muffins

Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.

12
Serve

Serve the spinach and tomato muffins warm. Enjoy!

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