Feta & Spinach Lunchbox Muffins

  • Author: Ciara Attwell
  • Prep Time: 7 minutes
  • Cook Time: 20 minutes
  • Total Time: 27 minutes
  • Yield: 12 1x
  • Category: Lunch
  • Cuisine: European


Delicious savoury muffins packed with flavoursome ingredients like feta, spinach and sun-dried tomatoes. Perfect to batch cook and pop into lunch boxes for school and work!


Feta & Spinach Muffins:

  • 2 medium eggs
  • 150ml milk
  • 75g unsalted butter, melted and cooled
  • 100g grated cheddar cheese
  • 70g feta, roughly chopped
  • 40g spinach, finely chopped
  • 50g sundried tomatoes, chopped
  • 1 tbsp chopped chives
  • 250g self-raising flour
  • salt and pepper to taste

Sandwich Skewers:

  • 2 small pieces of French bread
  • 2 cherry tomatoes halved
  • 2 slices cucumber
  • 2 slices cooked ham
  • small handful of spinach


  1. Preheat the oven to 180c and line a muffin tin with 12 muffin cases.
  2. Gently whisk the eggs in a bowl with a fork and stir in the milk and melted butter.
  3. Mix in the grated cheese, feta, spinach, sundried tomatoes and chives and mix again.
  4. Add in the flour and some salt and pepper and fold until just combined.
  5. Use an ice cream scoop to divide the mixture between the 12 muffin cases.
  6. Bake in the oven for 20-25 minutes until golden brown on top and cooked through.
  7. To make the sandwich skewers simply add all the ingredients onto skewers or sticks (ensure you use age-appropriate skewers).


  1. These muffins are best kept in the fridge for up to 3 days. They can be eaten cold, brought to room temperature or warmed in the oven or microwave.
  2. They can also be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.