Day 11: Stay at Home or In the Garden: Spinach and Feta Muffins

As most muffin recipes, they are easy and quick to be prepared; for this reason they can be served for a week dinner as well, we served these instead of bread together with meat balls.

You can adapt the recipe and for example add grated carrots instead of fried spinach.

If you are using an acid ingredient, as in this case the feta, baking soda will be enough, if not, please use a mixture of baking soda and baking powder.

These muffins can be prepared in advance and reheat for about 3 minutes before serving.

Spinach and Feta Muffins

  • Servings: 12 pieces (6 cm wide)
  • Difficulty: easy
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  • 2 tablespoons olive oil
  • 1 mall onion, chopped
  • 200 g spinach, washed and chopped or only young leaves
  • 200 g flour
  • 1 teaspoon baking soda
  • 150 ml milk
  • 1 egg
  • 100 g feta, crumbled
  • 50 g walnuts, chopped (optional)
  • 1/4 teaspoon nutmeg powder, to taste
  • Salt and pepper to taste
  • Sesame seeds for topping, to taste and optional


  1. Heat oil and fry the onion until translucent. Add spinach and sauté until just soft ad water adsorbed. Remove from the heat.
  2. Preheat the oven to 180°C
  3. In a bowl, sift together flour and baking soda.
  4. Add milk and egg. Stir until just combined.
  5. Fold in feta, walnuts and sautéed spinach.
  6. Season with nutmeg, pepper and salt to taste.
  7. Scoop the mixture in muffin molds (I used 6 cm wide silicon molds).
  8. Sprinkle with sesame seed or more walnuts.
  9. Bake at 180°C for about 20-25 minutes or until golden brown and done.
  10. Best serve them lukewarm.


Chocolate and Mint Cupcakes


Chocolate and mint is one of combinations I always loved. This version of muffins are very moist and the topping really melts in the mouth! This time I used mint candies which I pulverized and stored in a jar for further use.

Halloween was the inspiration of these muffins, we prepared some for that event and other simply to enjoy later as 30 pieces will last a few days for us (keep in the refrigerator!).

Chocolate and Mint Cupcakes

  • Servings: 20-30 pieces
  • Difficulty: medium
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You need


  • 1/2 cup Greek yogurt
  • 1/2 cup oil
  • 1 cup water
  • 2 eggs
  • 1 tsp vanilla (liquid or powdered)
  • 2 cups flour, sifted
  • 2 teaspoon baking powder, sifted
  • 2 cups sugar
  • 1/4 cup powdered cocoa
  • 1 pinch salt


  • 200 g softened cream cheese
  • 250 g powdered sugar
  • 1 teaspoon peppermint extract, to taste (I used 3 tablespoons powdered white mint candies)
  • green food coloring, to taste
  • Shredded chocolate for topping, optional


  1. In a small bowl combine the wet ingredients (yogurt, oil, water, eggs and vanilla). In a bigger bowl combine the dry ingredients (flour, baking powder, sugar, cocoa and salt). Pour wet mixture over the dry one and stir well until combined.
  2. Pour in muffins mold (upper aperture about 6.5 cm wide, made 30 pieces)
  3. Bake in a preheated oven at 180°C/350°F for 15-16 minutes or until through (Toothpick test). The cooking time depends on the size of the muffins. Place on a grid to cool down.
  4. Soften the cream cheese. Gradually add the powdered sugar and the mint extract using first the fork and then the hand-mixer at low speed; add powdered sugar until the desired consistence is reached. While mixing add a few drops green food coloring to taste.
  5. When the muffins are cooled down pipette the frosting on the top and top with shredded chocolate if desired
  6. Let sit a few hours before serving.

Apple Rose Muffin with Surprise


The last warm days of the weekend inspired me to prepare something that could be easily shared, to be eaten with our hand hands, something that we did not need especial equipment for the transport, something different and something with apples!

I was tempted to prepare my apple-walnut muffins, but I thought that something new would be fine and something decorative would be great! In this way this muffins has born. I made my almond paste myself skipping the time consuming peeling procedure for the almonds, and using the food processor for the process. The time consuming part came at least: preparing the apples and arranging them in the muffins molds. You can also peel the apples including part of the flesh and use this strips to arrange in the mold, then you will use the remaining flesh for something else. This up to you!

Enjoy these fall jewels!

Apple Rose Muffin with Surprise

  • Servings: 20
  • Difficulty: easy
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You need:

Almond paste (alternative about 200 g ready made paste):

  • 100 g almonds
  • 100 g sugar
  • 25 ml oil
  • Few drops bitter almonds aroma
  • 1 teaspoon water


  • 50 ml oil
  • 50 ml milk
  • 3 eggs
  • 110 g sugar
  • 250 g flour
  • 1/2 teaspoon baking powder (about 8g)
  • 1/2 teaspoon vanilla sugar


  • 6 to 8 small apples, peeled (or not) and thinly sliced


  1. Preheat the oven to 180°C/350°F.
  2. Combine all the ingredients for the almond paste and process until you get a smooth paste. Should hold together, little sticky but not liquid. Remove form food processor and set aside.
  3. Now place in the food processor and the ingredients for the batter and process until very smooth.
  4. Pour batter in prepared 18-20 muffin molds (of about 6 cm 2 1/2 inches); fill about to the half of the volume.
  5. Divide the almond paste into 18-20 equal parts, form small balls and place them in the center of muffins mold with batter.
  6. Peel and prepare the apple slices, and arrange them in the muffin molds.
  7. Sprinkle with brown sugar.
  8. Bake in the preheated oven at 180°C/350°F for 25 minutes or until the set (tooth stick test) and apples border are browned.

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Minted Muffins with Mixed Berries


More muffins for me please!

A dozen wild strawberries, 4 dozens red and black currants, 2 dozens raspberries, 1 dozen josta-berries… a dozen mint leaves… or something like this.  A welcome change from the frozen fruits!

At the moment the first berries are turning ripe, still not so many but enough (250 g) to get a great a small basket full of flavors and later delicious muffins!

The combination of mint and berries enhances their taste and gives an interesting and particular note to our cute bites (5-6 cm muffin molds).

They are a perfect food sharing with your family, your friends or colleagues and in a few steps and few minutes they are ready!

Tip: using silicon mold you don’t need to use the any additional paper or grease the molds. With 5-6 cm mold you get about 12-16 muffins.

  • Difficulty: easy
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You need:

  • 200 g flour
  • 100 g sugar
  • 2 teaspoons baking powder, sifted
  • 60 ml vegetal oil
  • 100 g light cream cheese
  • 1 egg
  • 90 ml milk
  • 250 g berries, washed
  • 12 mint leaves, washes and cut into strips


  1. Preheat the oven to 180°C/350°F.
  2. In big bowls combine all ingredients except of berries and mint. Pulse or blend until smooth.
  3. With a spatula gently fold under the berries and the mint.
  4. Fill the muffin molds to half using an ice-cream scooper.
  5. Bake in the preheated oven at 180°C/350°F for about 20 minutes or until done (insert a toothpick in the center, if it comes out clean the muffins are ready).

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Double Chocolate Cherry Muffins

Double Chocolate Cherry Muffins 1

What kind of muffin could I make with cherries? Chocolate ones!

These are my last creation, they are ready now and I know that in a few minutes some will be gone; yes, after a long day in school I know that somebody will appreciate them very much.

The decoration is only optional, but it’s so easy and pretty that I really recommend you to try.

You need

o    2 cup fresh cherries, washed and pitted

o    2 cups all-purpose flour

o    1/2 cups dark chocolate, chopped

o    2 tablespoon cacao

o    1/4 cup brown sugar

o    1/4 cup granulated sugar

o    2 teaspoons baking powder

o    1/4 teaspoon salt

o    3/4 cup milk 1/3 cup vegetable oil

o    1 egg


  1. Preheat oven to 190°C/375°F. Grease 20 muffins (6 cm/2.5 inches) cups, or line with paper liners. Tip: if you use silicon molds you don’t need to grease them
  2. In large bowl, combine flour, cacao, chocolate brown sugar, granulated sugar, baking powder, and salt.
  3. Stir in cherries.
  4. In small bowl, combine milk, oil, and egg until well blended.
  5. Add liquid ingredients to dry ingredients; stir just until moistened.
  6. Spoon batter (or better use an ice-cream scooper) into prepared muffin cups until almost full.
  7. Bake 18 to 20 minutes, or until muffins are through (tooth stick test).
  8. Cool down for at least 20 minutes.

Optional for decoration: dip cherries into melted chocolate and adjust on muffins.

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Jostaberry Muffins with Crumbles

This is a variation on a blueberry muffin recipe but you can prepare this with any berries (red and black currents, blueberries, blackberries …) you have on hand. At this time our garden offered us Jostaberries; a good opportunity to try this variation.

If you have frozen ones, you will have to add more or less 5 minutes more cooking time.

If you don’t have muffin molds, I suggest to try with silicon ones.

This recipe makes about 20-24 muffins of 5-6 cm /2 inches diameter.

You need


  • 300 g flour (2 cups)
  • 2 teaspoons baking powder
  • 200 g fresh berries, washed and drained (1 1/2 cups)
  • 1 teaspoon salt
  • 1 cup apples, coarsely grated (optional)
  • 125 g sugar (2/3 cup)
  • 3 eggs
  • 80 ml oil (1/3 cup)
  • 80 ml milk (1/3 cup)


  • 4 tablespoons flour
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 tablespoon margarine


  1. Combine in a large bowl all dry ingredients: combine flour, baking powder, salt and sugar.
  2. In another bowl combine all wet ingredient: mix egg, oil and milk.
  3. Pour wet ingredients over dry ones and mix shortly.
  4. Fold in fruits: apple and berries.
  5. Fill dough into prepared muffin mold (don’t overfill them). I found out that with the ice-cream scooper this is very fast and clean.
  6. In the big bowl (it is not necessary to clean the bowl first) combine the ingredients for the crumble using a fork.
  7. Distribute the crumble over the dough using a teaspoon.
  8. Bake at 180°C/350F in the preheated oven for about 20-22 minutes until crispy golden and until a toothpick inserted in the center comes out clean.

Rhubarb Muffins with Walnuts Topping


Rhubarb Muffins with Walnuts Topping 2

Do you have fresh rhubarb and your walnuts storage is not empty? Then you should try this muffins. The tangy, moist and fresh rhubarb fits perfect perfectly with the sweet, crunchy and tasty topping.

With this quantity we got 20 pieces (about 6-7cm/2 inches diameter).

You need:


  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/3 cup oil
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups chopped fresh rhubarb


  • 1/2 cup chopped walnuts
  • 2 tablespoon flour
  • 1/2 cup brown sugar
  • 2 tablespoons butter, softened


  1. Preheat oven to 350° F/180°C.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, combine brown sugar, yogurt, egg and vanilla. Fold in rhubarb.
  4. Add to flour mixture to the liquid mixture, mix just until moist.
  5. Spoon batter into prepared muffins molds.
  6. In the small bowl, blend sugar, flour, walnuts and butter.
  7. Distribute over each muffin.
  8. Bake in preheated oven for 25 minutes, or until toothpick inserted in middle comes out clean.