My big fat Greek muffins

Because the rain is falling and the wind is blowing and England in February is as far from Kefalonia as it's possible to be. These muffins are a bit of Greece in muffin form. I made 10 today and by the end of the day only 3 were left. These are the perfect busy day snack. Take it to work, eat it on the school run, or, more likely, straight from the oven. Almost too good to waste on toddlers!

Makes 10


225g flour 

Spinach and feta muffins

Spinach and feta muffins

3 tsp baking powder

125g feta cheese, chopped and crumbled into small pieces

150g frozen chopped spinach, defrosted

2 tsp dried oregano

Spinach, feta and tomato muffin

Spinach, feta and tomato muffin

2 tsp fresh thyme leaves

175ml milk

55ml olive or vegetable oil

1 egg

10 cherry tomatoes (Optional)

Preheat oven to 200 degrees.


NB: You can make these with or without the cherry tomato centre. I find that if freezing, they defrost better without. I tend to do half and half and freeze the ones without a tomato. 

Put the flour, baking powder, cheese, spinach and herbs in a large bowl and mix thoroughly.

In a separate bowl mix the milk, oil and egg together and then add to the other ingredients and mix thoroughly.  

If adding cherry tomatoes: Half fill the silicone muffin moulds or muffin cases and add a cherry tomato to each, pricking the tomato with a fork first. Then spoon the rest of the mixture on top. 

If not adding cherry tomatoes: Spoon the mixture into muffin moulds or cases. Stick a sprig of thyme on top of each one if you're feeling fancy.

Bake for 20 minutes at 200 degrees. Remove from oven when golden. Leave to cool in muffin case before popping out.