Spinach-Feta-Muffins

These are wonderful.. I made as directed except for adding a few sun dried tomatoes to the mix, I also used a basil feta and a little garlic and boy were they packed with flavour.. I did not bother with paper cups as I have a texas muffin pan, not my words it is what it is called :) It just means really big muffins, so cups are to small for the tin.. I love the classic spinach feta combo and these were great Lalaloua and will look forward to eating them all week. Thanks for sharing.. :)

These are delicious. I made them ahead for a dinner party by put them into small muffin tins and freezing before baking. after they were frozen I popped them out and put them into freezer bags. When I was ready to use them I took out the amount i needed put them into the greased muffin tins, let them thaw and then bake as directed. thanks

These are very tasty made as posted, which is what I did. I always try to make the recipe as posted first. I think in the future I'd add the garlic. I used the paper cups, and sprayed them with no-stick spray to try and keep them from sticking. They still seemed to stick. I'll make these again, because the flavor is so great and they are so versatile....can use for breakfast, lunch or dinner! I used fresh spinach, so added the time to cook, drain and chop it. My muffins were large, so I ended up adding another 10 to 15 minutes of cooking time. Thanks for sharing!

This recipe was simple, easy to make, and is uses ingredients I usually have on hand. I added minced garlic, and used freshly cooked spinach instead of frozen. The muffins were tasty, and I'm looking forward to making them again!

We enjoyed these. I used 60ml of olive oil & would add some garlic & maybe some parmesan next time, too. They did stick to the paper cups & next time I'd give them a miss. Made & reviewed for Veggie Swap 13. Thanks for sahring, Lalaloula. :)