Healthy, wholesome and loaded with the tasty goodness of spinach and carrot, these Greek style savoury muffins have golden tops and soft, cheesy insides. Totally fabulous for breakfast, snacking or served in a basket for afternoon tea.
I admit that l am not an avid muffin baker, but these Spinach and Carrot muffins are just sooo good!
While I’d love to call this recipe my own, it’s an adapted version from the cookbook The Greek Vegetarian by Heather Thomas. Primarily, it’s the Greek yoghurt, spinach, cumin and the Greek cheese (Kefalograviera or Kefalotiri) which give these muffins their Greek edge.
That’s right! There’s not a cube of feta in sight. Kefalograviera or Kefalotiri are popular Greek cheeses, but maybe not so well-known outside of Greece. Unless you have a great continental delicatessen close by, they can be hard to find.
As an alternative, l suggest using a sharp cheddar. You want the flavour to pop, so make sure the cheddar is really sharp.
Once you’ve mixed the ingredients through, don’t worry if the mixture looks stodgy. It will feel a bit thick, but will puff up during baking. It is amazing how soft and fluffy these muffins become after cooking.
One last thing, these muffins freeze well, which is great if you want to make them ahead of time. Just let them go cold, then seal them in zip lock bags and freeze. Easy!
Preparation Time: 20 minutes
Cook Time: 20 – 25 minutes
Servings: 12 muffins
- 2 tbsp olive oil plus extra for oiling muffin pan
- 1 medium red onion, diced
- 1/2 tsp ground cumin
- 150 g / 5 oz baby spinach
- 250 g / 9 oz self-raising flour
- 1 tsp bicarbonate of soda/baking soda NOT baking powder
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 1 cup Greek yoghurt
- 100 g / 3.5 oz sharp cheddar, Kefalograviera or Kefalotiri cheese, roughly grated (note 1)
- 1 medium carrot, grated (note 2)
- Preheat the oven to 200 C/ 390 F.
- Oil a 12-hole muffin pan.
- Heat 2 tbsp of olive oil in a frypan over medium heat. Saute the diced onion until very soft and translucent. Stir in the cumin.
- Add the baby spinach and cook until wilted. Remove from the stove and set aside to cool.
- Sift the flour, salt and bicarbonate of soda into a large bowl.
- Beat the eggs and yoghurt in a small bowl and gently fold into the flour with the cooled spinach/onion mixture, carrots and cheese. Mix together until just combined – do not over mix.
- Spoon the mixture into the muffin pan (see photo).
- Bake for 20 minutes or until tops are golden and the muffins have risen. Insert a toothpick into a muffin to check for readiness. A few crumbs on the toothpick are fine.
- Remove muffins from pan and cool on a wire rack.
- Eat warm or at room temperature.
- These muffins freeze well, which is great if you want to make them ahead of time. Just let them go cold, then seal them in zip lock bags and freeze.
- Kefalograviera or Kefalotiri are gorgeous Greek cheeses and ideally they would be the ones to use in this recipe. A sharp cheddar cheese is a good alternative if you can’t get either a Kefalograviera or Kefalotiri cheese.
- I use between 150 g – 200 g / 5 – 7 oz of roughly grated carrot.