Red Pepper, Spinach and Feta Savoury Muffins

Red Pepper, Spinach and Feta Savoury Muffins
That time between meals when you need something healthy to keep you going… these easy savoury muffins are the answer. They’re actually a cross between an egg cup and a muffin – they’re light and fluffy, but a little flour gives them some substance and keeps us full. We added loads of leftover veg to these and gave them a Tex-Mex vibe with some chipotle paste and coriander (which works nicely with the corn and feta) – but play around with the ingredients – or use up your leftovers – just keep the quantities the same.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8 muffins
Red Pepper, Spinach and Feta Savoury Muffins


  • 2 whole eggs
  • 2 egg whites
  • 1/2 cup spelt flour
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/2 cup green veg, cooked (or fresh spinach leaves)
  • 1/3 cup cooked peppers, diced
  • 1/3 cup feta cheese, crumbled
  • 1/3 cup fresh cherry tomatoes, quartered
  • 1/3 cup organic sweetcorn
  • Handful coriander, chopped
  • Heaped tsp chipotle paste (or 1 fresh chilli, finely chopped)

How to make

  1. Heat oven to 180°C/350°F/gas 4 and grease an 8-hole muffin tray.

  2. Place all of the ingredients in a large bowl, season well with sea salt and black pepper, and whisk until well incorporated.

  3. Spoon the mixture evenly into the muffin tray then bake in the oven for 25 minutes until golden brown.

  4. Allow to cool in the tray a little to firm, before removing.

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