Goat's cheese, spinach and herb mini muffins recipe

Goat's cheese, spinach and herb mini muffins recipe

13 ratings

These mini savoury muffins, packed with creamy goat's cheese, baby spinach and fragrant chives, are perfect for packing into your lunch box or enjoying as an afternoon snack. See method

  • Serves 6 (makes 12)
  • 5 mins to prepare and 15 mins to cook, plus cooling
  • 114 calories / serving


  • 175g self-raising flour
  • ½ tsp baking powder
  • 1 large egg, beaten
  • 40g (1 1/2oz) unsalted butter, melted
  • 115ml (4fl oz) semi-skimmed milk
  • 20g (3/4oz) vegetarian hard cheese, finely grated
  • 50g (1 3/4oz) baby spinach, finely chopped
  • 1 1/2 tbsp chives, finely chopped
  • 60g (2oz) soft goat’s cheese

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    3g 15%
  • Sugars

    1g 1%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 13.3g Protein 3.9g Fibre 0.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole cupcake tin with cupcake cases. In a bowl, mix all of the ingredients, except the goat’s cheese, with a wooden spoon.
  2. Once combined, add 40g (1 1/2oz) of the goat’s cheese and mix again.
  3. Divide the mixture between the cases and dot with the remaining goat’s cheese. Bake in the oven for 15 minutes, until risen, golden and cooked through. Leave to cool on a wire rack.

Tip: Use any leftover baby spinach to make a salad with sliced cherry tomatoes, goat’s cheese and a lemony dressing.

Freezing and defrosting guidelines

Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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