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Savoury muffins, Pop-eye style

Spinach, corn and feta muffins ©Nimpipi

I normally make muffins or cupcakes as giveaways. Twelve are 10 too many for the two of us. So unless I know that I am going to be taking them to work or that people are coming over I don't bother.

But savoury muffins are always an exception. I can eat them for breakfast, maybe as a quick lunch with a salad, freeze them and eat them a week later for tea. They are low fat and in fact if you make them with corn meal or whole wheat, you can trick yourself into believing you're eating something healthy. Nonetheless these are very good. And are super easy to make.

Spinach and corn are truly a sublime combination that's hard to go wrong with. Plus they do make a pretty picture. The sweet corn kernels add a soft crunch to the muffin and the feta makes it very melt-in-your-mouth. 

I haven't really followed a certain recipe, but kind of devised this based on the past savoury muffins I've made. Corn meal (makki ka atta not corn flour) adds a certain texture to it but if you don't you can even go ahead and do half wholewheat and half flour or just full flour.

The nice thing with these muffins is that you can even make a number of changes and additions. You can substitute the feta for cheddar or even blue cheese. You can omit the cheese and instead add some sweet corn cream style to it. You can make it garlicky or spicier. This is an easy muffin to play around with. I am also listing out the substitutions so that you can do whatever is most convenient.

Once made these muffins can last in the refrigerator for 3 days and can be frozen upto a month.

Spinach, corn and feta muffins

Makes 18 regular sized muffins or 12 giant muffins


2 cups all purpose flour
1 cup all purpose flour and 1 coup corn meal/ whole wheat
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp paprika or 1/4 tsp red chilli powder
1/2 tsp fresh parley or thyme or 1/4 tsp dried mixed herbs
1 tsp sugar
1 egg
3 tablespoons oil
100 ml milk or buttermilk
250 gms spinach washed, blanched and chopped
200 gms sweet corn kernels
100 gms feta
Parmesan cheese for dusting

(Note if you are omitting the feta, please increase the quantity of salt to 1 tsp)


1. Pre-heat oven to 180 degree centigrade. Butter and line muffin tray.

2. In case you have not blanched you spinach do it now. Break the leaves of the spinach from the stem. Put it in a saucepan with 2 tablespoons of water. Let the leaves wilt, turn off the heat. Let it sit in the steam for 5 minutes. Remove, drain and chop.

2. Measure all the dry ingredients - flour, baking soda, baking powder, salt, paprika and herbs- in a mixing bowl and stir to mix

3. In another bowl mix the egg, oil and milk/buttermilk together. Add the feta to it.

4. Add the wet ingredients to the dry mix. DO NOT STIR. Add the chopped spinach and the corn. Mix in quick circular motions just until all the ingredients are incorporated. Stop. Do not overmix.Otherwise you'll get super dense muffins.

5. Drop into line muffin tray, top with a sprinkling of Parmesan. And bake for 20 minutes until the tops have browned and a toothpick comes out clean.

Serve warm with butter or cheese spread. Or just pounce at it like this hungry photographer.

Bite me ©Nimpipi

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  1. Ruchira - I'm so glad you finaaalllllyyy started a blog - LONG overdue. You're so good at what you do !!!!

    1. I couldn't agree more with you splanet! Really long overdue :)