Do you ever get suddenly hungry and need something substantial and savory? We’ve been there too. For times like these, it’s always good to have a batch of our hearty spinach and tuna muffins at home. We’ll show you how to make them easily bekiw.
Recipe for Spinach and Tuna Muffins with Feta and Sundried Tomatoes
You hardly need any ingredients for these muffins. Of course, as its name suggests, you’ll need spinach and tuna in your kitchen. Otherwise, all you need are the typical muffin fare: flour, buttermilk, baking powder, some salt, and eggs. To add a nice flair this recipe also calls for feta, sundried tomatoes, a little garlic, and oregano.
Now, let’s get to work! Let’s start by cooking spinach, fresh or frozen will do, just enough to let some of the moisture cook off. In the meantime, you can continue prepping the other ingredients. Mix together the dry ingredients in a bowl, and chop the tuna, tomatoes, and garlic. Once everything is prepped, all you need to do is combine it into a batter and pour into your muffin tin.
Once ready, all that you need to do is let the batter bake in the oven for 20 minutes. And just like that, your muffins are ready to enjoy. Whether you enjoy them warm or cold, these muffins are always a delicious idea!
The great thing about our spinach and tuna muffins with feta? They’re the ideal meal-prep recipe. Prepare a whole batch and store them in the refrigerator throughout the week. They’re perfect as a snack or, together with a salad, make an excellent light and quick lunch.
Baked a bit too much? No problem! Freeze the muffins and thaw them in the oven when hunger strikes spontaneously, but you don’t feel like cooking.
We personally love muffins. They’re a good way of packing a lot of flavor in a little bite! This is exactly why we have created a collection of both sweet and savory muffin recipes with our Fanta muffins, oatmeal honey muffins, and pizza muffins.
Spinach and Tuna Muffins with Feta and Sundried Tomatoes
Equipment
- 1 12-cup muffin tin
Ingredients
- 5 cup spinach fresh or frozen
- 1 can (5.5 oz.) tuna in its own juice
- ⅓ cup sundried tomatoes
- ¼ cup feta cheese
- 1 garlic clove
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp oregano
- salt & pepper to taste
- 2 eggs
- ¾ cup buttermilk
- olive oil for greasing the muffin tin
Instructions
- Preheat oven to 350°F.
- Heat the spinach and let it simmer for a few minutes until most of the liquid has evaporated.
- Meanwhile, open the can of tuna, drain it well, and flake it with a fork. Chop the sundried tomatoes into small pieces. Crumble the feta cheese. Peel and mince the garlic or use a garlic press.
- In a large bowl, combine the flour, baking powder, oregano, salt, and pepper. Whisk the mixture thoroughly.
- Whisk the eggs into the dry ingredients. Add the buttermilk, spinach, tuna, and garlic. Mix until a smooth batter forms.
- Fold in the feta and sundried tomatoes.
- Grease the muffin tin with olive oil. Distribute the batter evenly among the muffin cups, filling each about ⅔ full, as the batter will rise during baking.
- Bake the muffins for 20–25 minutes. To check for doneness, insert a toothpick into a muffin; if it comes out clean, they’re ready.
- Let the muffins rest in the tin for 5 minutes after baking. Then, carefully remove them using a knife. Enjoy warm or cold.