Makes 12
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Hearty, vegetarian and calcium-enriched, these are the muffins you can count on to fill you up, even as a quick grab-and-go breakfast or a mid-afternoon snack. They are loaded with stretchy mozzarella, sharp parmesan and earthy blue cheese, making for a delicious, savoury treat that’s also surprisingly low-carb.


  • 2 tbsps olive oil
  • 1 small onion (80 g), chopped finely
  • 100 g baby spinach leaves
  • 2 cups (300 g) self-raising flour
  • 80 g butter, melted
  • 1 egg
  • 1 cup (250 ml) buttermilk
  • ½ cup (50 g) coarsely grated mozzarella
  • ½ cup (40 g) coarsely grated parmesan-style cheese
  • 100 g blue cheese, crumbled

Preheat oven to 200 C. Grease a 12 hole (⅓ cup/80 ml) muffin pan.


Heat oil in a medium frying pan; cook onion, stirring for 5 mins or until onion softens. Add spinach; cook, stirring, for 1 min or until wilted. Cool.

Sift flour into a large bowl; stir in combined butter, egg and buttermilk. Add cheeses and spinach mixture to flour mixture; mix gently to combine. Do not over-mix; mixture should be lumpy. Spoon mixture into pan holes.

Bake muffins for 20 mins or until a skewer inserted into the centre comes out clean. Leave muffins in pan for 5 mins before turning, top-side up, onto a wire rack. Serve warm.

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