This is a recipe I originally posted in 2010, but I’ve come back to make this a lot healthier. The trick is substituting Greek yogurt for half of the oil! It cuts down the calories in the muffins from 175 to 115 with way less fat. They’re just as moist, as well! The recipe originally had 1/2 cup of olive oil, and now only has 1/4 cup + 2tbsp of Greek yogurt. I think you’ll love them.
These muffins make a fantastic addition to any brunch, or a great side dish for pretty much anything. They’re incredibly versatile and I’ve also made this with zucchini, if you’re not a fan of spinach. They’re fluffy, hearty, and have a lot of flavour without a lot of work.
285g (10oz) chopped frozen spinach, thawed
1 large onion
1 cup grated cheddar cheese
1 cup self rising flour
1/4 cup of olive oil
2 tbsp of Greek yogurt (full fat)
salt and pepper
Italian herbs (oregano, garlic powder, or a mix)
olive oil spray
1. Preheat oven to 180C (350F).
2. Drain the spinach well, and finely chop the onion.
3. Combine the spinach, onion, cheese, flour, oil, yogurt, eggs, and dash of salt and pepper. Add a sprinkling of whatever herbs you’d like. I use garlic and oregano. Combine well with a spoon.
4. Spray down a 12 cup muffin tin with a light spray of olive oil. Fill up the 12 cups evenly with the batter, don’t worry, they won’t rise too much so the cups can be full.
4. Bake for approximately 20 minutes or until muffins are browned and a toothpick comes out cleanly when inserted into the middle.
Calories: 115 calories per muffin