Spinach, Feta, Cherry Tomato and Dill Muffins




  • 1 Tbsp chia seeds
  • ¼ cup boiling water
  • 1 and ½ cups baby spinach leaves, chopped, 
  • ½ cup light oil (eg sunflower, rice bran, canola, light olive oil) or melted butter, plus extra for sautéing
  • 2 eggs
  • 1 cup full-cream milk (or non-dairy alternative)
  • 1⅔ cups gluten-free self-raising flour
  • ¼ tsp bicarbonate of soda (baking soda), sifted
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ tsp ground nutmeg
  • ½ cup finely chopped feta, plus extra to garnish
  • ½ cup cherry tomatoes, quartered, plus extra to garnish
  • 1 Tbsp chopped fresh dill, plus extra to garnish


  1. Preheat the oven to 190°C/375°F (170°C/325°F fan-forced) with oven rack positioned in middle of oven.

  2. Line a large 6-hole muffin tin with high-sided muffin wraps, or grease tin with a little butter or oil if not using papers.

  3. Mix chia seeds and boiling water together in small bowl. Set aside for 2–3 minutes to form a gel.
  1. In a non-stick frying pan, lightly sauté the spinach in a little extra oil until just wilted. Remove from heat and set aside to cool.

  2. Whisk eggs, oil and milk together in separate bowl. Tip in chia gel and whisk again to break up gel. Set aside.

  3. Add dry ingredients to large bowl and whisk well to combine thoroughly.

  4. Using a spatula, tip wet mix into dry mix and gently fold through until just combined. (Mix should still be lumpy)

  5. Add sautéed spinach, feta, tomatoes and dill, and gently fold in until just mixed.

  6. Using ¼ cup spring-loaded ice-cream scoop, take flat scoop of mix and empty into muffin tin. Repeat process so you have two scoops per muffin wrap. (Mix should be about two-thirds of way up each muffin wrap, leaving enough room for muffins to rise.)
  1. Garnish top of each muffin with a few pieces of feta, tomato quarters and light sprinkling of dill.

  2. Transfer to oven and bake for approximately 20 minutes, then rotate tray and continue to bake for further 8–10 minutes, or until muffins are lightly golden and a skewer inserted into centre of each comes out clean.

  3. Remove muffins from oven and leave to cool in tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Ingredients for Spinach, Feta, Cherry Tomato and Dill Muffins

Salad Baby Spinach Leaves 120g

$4.99 ea

Tomato Cherry 200g

$2.50 ea

Tomato Cherry Organic 200g

$5.49 ea