Feta, pepper and spinach muffins
Makes: 12
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Feta, pepper and spinach muffins
These savoury muffins are bursting with flavour and are a great break-in-case-of-emergency lunch when you’re on the go
Makes: 12
Prep time: 10 minsTotal time: 
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Nutritional information (muffin)
Calories
160Kcal
Fat
6gr
Saturates
3gr
Carbs
17gr
Sugars
0gr
Fibre
1gr
Protein
8gr
Salt
0.9gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 260g gluten-free self-raising flour
- 2 tsp gluten-free baking powder
- 2 tsp dried mixed herbs (or oregano)
- 2 medium eggs
- 285ml milk
- 1 tbsp garlic-infused oil (or olive oil), plus extra to grease
- 120g roasted red pepper, chopped
- 120g feta*, crumbled, plus extra to serve
- handful of spinach, chopped
- 1 tsp chilli paste (optional)
- freshly chopped chives
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 and line a muffin tin with 12 tulip muffin cases; brush lightly with oil (either garlic-infused or olive). You can also use silicone muffin cases, or a well-greased tin.
- In a large mixing bowl, add the flour, baking powder, mixed herbs, a pinch of salt and some freshly ground pepper. Briefly mix everything until combined.
- Crack the eggs into a jug then add the milk and garlic-infused oil before beating with a fork until smooth.
- Pour the wet mixture into the large mixing bowl and whisk until it forms a smooth batter. Once achieved, add the chopped roasted pepper, most of the crumbled feta (reserve a small handful for later), the chopped spinach and a teaspoon of chilli paste if you like the heat. Mix in until evenly dispersed.
- Spoon the mixture evenly into all the paper cases. Scatter over the remaining crumbled feta and bake for 15-18 minutes, until set and golden on top.
- Transfer to a wire rack to cool to room temperature or only slightly warm. Top with extra crumbled feta and some chopped chives. *Use vegetarian cheese, if required.
