savoury muffin recipe

Savoury muffin recipe: Red pepper, spinach & feta

Who’s starting to see more savoury muffin options around? Have you been temped to try a savoury muffin recipe?

I know I was always very partial to muffins – particularly blueberry and chocolate chips ones. It was the cake texture as much as the sweetness. So I’ve since fallen in love with savoury muffins as my cake-like fix without the sugar hit. 

The fabulous Tom and Lisa at Eat Wise are today sharing a savoury muffin recipe that you could use for a snack, a quick breakfast or even a little side to your salad. 

Give it a go and see if you can swap that blueberry muffin love for a bit of feta…Enjoy!

Savoury muffin recipe: Red pepper, spinach & feta

by Lisa at Eat Wise



Makes 8 muffins


  • 2 whole eggs
  • 2 egg whites
  • 1/2 cup spelt flour
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/2 cup green veg, cooked (or fresh spinach leaves)
  • 1/3 cup cooked peppers, diced
  • 1/3 cup feta cheese, crumbled
  • 1/3 cup fresh cherry tomatoes, quartered
  • 1/3 cup organic sweetcorn
  • Handful coriander, chopped
  • Heaped tsp chipotle paste (or 1 fresh chilli, finely chopped)


  1. Heat oven to 180°C/350°F/gas 4 and grease an 8-hole muffin tray.
  2. Place all of the ingredients in a large bowl, season well with sea salt and black pepper, and whisk until well incorporated.
  3. Spoon the mixture evenly into the muffin tray then bake in the oven for 25 minutes until golden brown.
  4. Allow to cool in the tray a little to firm, before removing.

Extra bits

  • Make these transportable by lining each hole of the muffin tray with a square of baking paper before cooking.
  • Serve hot or cold with fresh avocado or guacamole.

EatWiseUK are a brother and sister team with a passion for creating and eating good, whole, REAL, nutrient-rich food. Check out their latest 5 Avocado Recipes ebook or follow them on Instagram for some other great savoury recipe spotting! 

Have you tried savoury muffins before or are you still a fan of the sweet ones?

4 replies
    • Laura
      Laura says:

      Hi Rita, both either roasted or fried could work – as long as they are soft. If it would me I would slice and fry in a little oil until soft and cooked through.

    • Laura
      Laura says:

      Hi Lizzy, I’m not entirely sure to be honest sorry. I would say they may come out a bit different if you do (a bit more dense) but they will likely still be edible and taste nice. Just a bit richer.


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