The Best Wholemeal Savoury Muffins

October 11, 2013 1 Comment
chard muffin

Chard is growing like a weed in the garden so time to get cooking and baking to keep it under control! No better way than a delicious low-fat savoury muffin recipe, high in protein, with a little bit of non-haem iron to keep the body going throughout Spring!

Chard, Feta and Sundried Tomato Wholemeal Muffins


What you will need:

  •  Olive oil spread,  to grease
  • 375g (2 1/2 cups) self-raising wholemeal flour
  • 250g Chard, Silverbeet or Spinach, trimmed, washed, dried, shredded
  • 150g reduced fat feta cheese, crumbled
  • 110g (1/2 cup) chopped semi-dried tomatoes
  • 2 tbs finely grated parmesan cheese
  • 330ml (1 1/3 cups) almond milk
  • 90g olive oil spread, melted
  • 1 egg
  • 1 tbs chopped fresh dill
  • 2 tbs finely grated parmesan or vegetarian hard cheese, extra

What you will need to do;

  1. Preheat oven to 200 degrees Celsius and grease twelve 80ml muffin pans with olive oil spread.
  2. Sift flour into a bowl – and add wholemeal husk left in sieve. Add spinach, feta, tomatoes and parmesan cheese. Stir to combine
  3. Use a fork to whisk together milk, margarine, egg and dill until well combined.
  4. Add milk mixture to the flour mixture and use a metal spoon to stir until just combined (do not overmix)
  5. Spoon mixture into the prepared pans. Sprinkle with extra parmesan on top.
  6. Bake for 20 minutes or until a skewer inserted into the centre comes out clean
  7. Turn onto a wire rack and serve warm or at room temperature.

Muffins can be frozen for up to 2 months: place in a single layer, between sheets of baking paper in an airtight container and place in freezer with date on.

Recipe adapted from;


Enjoy! N x



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1 Comment

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