Sundried Tomato, Feta & Spinach Muffins Recipe

Name: Sundried Tomato, Feta & Spinach Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 onion finely chopped; 1/4 cup sundried tomatoes choppes; 1 cup spinach wilted and chopped; 50 grams grated cheese opt.; 125 grams feta; 2 eggs beaten; 1/2 cup water; 1/4 cup oat milk or milk of choice; 1/2 teaspoon salt; 1 cup gluten free flour blend; 1/2 cup flour standard, or increase GF flour; 2 teaspoons baking powder

Servings: persons

2 tablespoons olive oil
1/2 onion finely chopped
1/4 cup sundried tomatoes choppes
1 cup spinach wilted and chopped
50 grams grated cheese opt.
125 grams feta
2 eggs beaten
1/2 cup water
1/4 cup oat milk or milk of choice
1/2 teaspoon salt
1 cup gluten free flour blend
1/2 cup flour standard, or increase GF flour
2 teaspoons baking powder

1
Gently heat 1 Tbsp of olive oil in a small pan and sautee onion until tender but not brown.
2
Remove from heat and add the chopped sundried tomato and spinach, combine.
3
In a large bowl, combine the egg, salt, water and milk - whisk together.
4
In a separate bowl, sift together the flours and baking powder.
5
Add the onion/tomato/spinach mix to the wet ingredients, along with the extra olive oil. Stir in the cheeses.
6
Gently fold in the dry ingredients.
7
Spoon the mix into 6 large or 12 medium muffin tins.
8
Cook, in a preheated oven (190deg) for approx. 15 minutes, until lightly brown on top and cooked through (allow longer if using larger muffin tin).

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 onion finely chopped, 1/4 cup sundried tomatoes choppes, 1 cup spinach wilted and chopped, and more.

Yes, Sundried Tomato, Feta & Spinach Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sundried Tomato, Feta & Spinach Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions