Spinach and Feta Muffins


  • 150g spinach leaves

  • 1 garlic clove, crushed

  • 2 eggs

  • 2 egg whites

  • 1/4 cup skim milk

  • 2 tbsp grated parmesan

  • 70g low fat feta


  1. Cut low fat feta into 1cm cubes

  2. Heat oven to 200 degrees. Place washed spinach leaves and garlic in a saucepan, cover and steam for 3-5 minutes, or until the spinach is wilted.

  3. Cool the spinach slightly and squeeze any excess liquid out of the leaves, then roughly chop. 

  4. Place the eggs, egg whites, skim milk and parmesan in a bowl, and whisk to combine. Stir in the spinach.

  5. Spoon the spinach mixture into 1/2 cup muffin holes, filling each three-quarters full.

  6. Place three cubes of low fat feta on top and press lightly into the mixture.

  7. Bake for 15 minutes, or until the muffins are golden. Serve immediately.