Greek muffin recipe

These Greek muffins are a favourite I made by mistake one day. We were heading up to help out decorate floats at the village carnival and I threw together a batch of savoury muffins to help feed the workers.

Living on a Greek island at the time meant that the main ingredients in our fridge were also the main ingredients in most Greek recipes.

Fresh ripe and tasty tomatoes, sweet red onions and feta cheese. I had some spinach growing in the garden as everyone does around the village. Then of course being an expat there was a little taste of home in the fridge some red Leicester cheese. I threw it all together and it tastes just like Greece in a muffin.

These muffins make a light tasty and healthy breakfast. They are easy to eat on the go and just happens to taste great warm straight from the oven or cold the next day. The muffins also freeze well.

This is one of my favourite breakfast recipes if I’ve got a busy week ahead. I can make a batch and that’s breakfast for a few days for both of us.

The muffins are even simpler to make since I discovered silicon bakeware. They never stick and simply drop out onto the cooling rack out of their moulds. They always used to stick to the paper cases making the muffins harder to eat. The silicon cases are also a lot easier to clean than the old metal muffin tins


muffin mix in silicon baking cups

ready to go in the oven

muffins cooked

risen and golden brown

  • 2 eggs
  • 1/4 cup olive oil
  • 3/4 cup milk
  • 1/2 cup grated Kefalotiri – greek hard cheese or red Leicester cheese
  • 40gr feta crumbled
  • 1 red onion finely chopped
  • 1 large tomato finely chopped
  • 1/2 cup frozen spinach finely chopped
  • 2 cups self raising flour
  • 1 1/2 tbsp baking power
  • a dash of cayenne pepper
  • 1/4 tsp English mustard powder
  • freshly ground black pepper
  • sauté the finely chopped red onion in a little olive until softened then add the frozen spinach to thaw and cook off any excess liquid.
  • pre-heat the oven to 180C
  • place the cooked onion and spinach into a large bowl with the rest of the wet ingredients: the eggs, tomato, vegetable oil, grated cheese and feta and mix together.
  • in a separate bowl combine all the dry ingredients: the flour, baking powder, mustard powder, cayenne and black pepper.
  • add the dry ingredients to the wet and mix thoroughly.
  • spoon into silicon muffin baking cups
  • bake in the centre of the oven for 20-25 mins until golden brown and cooked through
  • transfer to a wire rack to cool.
These are vegetarian and always go down well with meat eaters too, though you could add a little ham or bacon. I sometimes spice it up a with a little hot sauce too.


Have you got a favourite breakfast recipe. If  you make these let me know how you get on. What other recipes would you like me to add to the site? If you enjoyed this postand found it helpful please comment and share. Thank you

Olive, Feta & Ouzo

A travel & lifestyle blog with a focus on expat life. Written and photographed by Amanda Settle. 

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