| | Spinach and cheese muffins
Spinach and cheese muffins
Spinach and cheese muffins 4.3-5 9
  • Calories: 227 kj
  • Fat: 3g
  • Carbohydrates: 5.1g

How to Make:

  1. Preheat oven to 200°C/180°C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
  2. Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
  3. Using scissors, cut spinach and basil into pieces. Add spinach, basil and parmesan to flour mixture. Stir to combine. Make a well in centre.
  4. Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Wrap in plastic wrap. Place in lunchbox.
Time for preparing:
17 min.


  • 1 cup self-raising flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 1/2 cup (25g) baby spinach
  • 1/4 cup fresh basil leaves
  • 1/4 cup finely grated parmesan cheese
  • 1/2 cup buttermilk
  • 1/4 cup extra-light olive oil
  • 1 egg