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Spinach, fetta and pesto muffins
These spinach, fetta and pesto muffins are perfect for the lunchbox, a savoury afternoon snack or just because!
4.84
from
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votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
23
minutes
minutes
Servings:
12
muffins
Calories:
238
kcal
Author:
Kylie
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Ingredients
▢
150
grams
frozen chopped spinach
thawed
▢
1.5
cups
self raising flour
▢
1
egg
▢
¾
cup
olive oil
▢
¾
cup
water
▢
3
tbsps
Barilla pesto with rocket and basil
▢
100
grams
crumbled fetta cheese
Instructions
Preheat oven to 180 degrees.
Combine all ingredients except the fetta in a large bowl and mix until well combined.
Add the fetta and fold through.
Divide the mixture evenly into a 12 silicone muffin tray (or use liners).
Bake at 180 degrees for 18 minutes.
Notes
These freeze really well.
Pine nuts are not actually nuts, they are seeds.
Nutritional Information
Serving:
1
muffin
|
Calories:
238
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
14
g
|
Cholesterol:
25
mg
|
Sodium:
277
mg
|
Fiber:
1
g
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