Greek muffin recipe

A light tasty and healthy breakfast. It’s easy to eat on the go and just happens to taste great warm straight from the oven or cold the next day. They also freeze well.

This is one of my favourite breakfast recipes and a great way to keep clear of all those processed foods. If you make a batch that’s breakfast for a few days done.

Even simpler to make since I discovered silicon bakeware, they never stick and simply drop out onto the cooling rack. They always used to stick to paper cases making it harder to eat them and my old muffin tin just wasn’t non-stick in anymore.


  • 2 eggs
  • 1/4 cup olive oil
  • 3/4 cup milk
  • 1/2 cup grated Kefalotiri – greek hard cheese or cheddar
  • 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.


muffin mix in silicon baking cups

ready to go in the oven

muffins cooked

risen and golden brown

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