Gluten-free spinach, feta, cherry tomato and dill muffins

Enjoy the age-old combination of cheese and veg in this recipe filled with the lovely tanginess of feta, accompanied by a side of spinach’s earthy flavour.


1 tbsp chia seeds

60ml boiling water

70g baby spinach leaves, chopped

125ml light oil (e.g. sunflower, rice bran, canola, light olive oil) or melted butter, plus extra for sauteing

2 eggs

250ml full-cream milk (or non-dairy alternative)

275g gluten-free self-raising flour 

1/4 tsp bicarbonate of soda, sifted

1 tsp salt

1/2 tsp cracked black pepper

1/2 tsp ground nutmeg

70g finely chopped feta, plus extra to garnish

70g cherry tomatoes, quartered, plus extra to garnish

1 tbsp chopped fresh dill, plus extra to garnish


Step 1.

Preheat the oven to 190°C with the oven rack positioned in the middle of the oven.

Step 2.

Line a large 6-hole muffin tin with high-sided muffin wraps (or grease the tin with a little butter or oil if not using papers).

Step 3.

Mix the chia seeds and boiling water together in a small bowl. Set aside for 2–3 minutes to form a gel.

Step 4.

In a non-stick frying pan, lightly saute the spinach in a little extra oil until just wilted. Remove from the heat and set aside.

Step 5.

Whisk the eggs, oil and milk together in a separate bowl. Tip in the chia gel and whisk again to break it up. Set aside.

Step 6.

Add the dry ingredients to a large bowl and whisk well to combine.

Step 7.

Using a spatula, tip the wet mix into the dry mix and gently fold it through until just combined. The mix should still be lumpy. Add the sauteed spinach, feta, tomatoes and dill, and gently fold in until just mixed.

Step 8.

Using a 1/4 cup spring loaded ice-cream scoop, take a flat scoop of the mix and empty it into a muffin tin. Repeat the process so you have two scoops per muffin wrap. The mix should be about two-thirds of the way up each muffin wrap, leaving enough room for the muffins to rise.

Step 9.

Garnish the top of each muffin with a few pieces of feta, a couple of tomato quarters and a light sprinkling of dill. Transfer to the oven and bake for approximately 20 minutes, then rotate the tray and continue to bake for a further 8 to 10 minutes, or until the muffins are lightly golden and a skewer inserted into the centre of each comes out clean.

Step 10.

Remove the muffins from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Makes 6 large muffins.


This is an edited extract from Gluten-Free Baking Made Simple by Cherie Lyden, photography by Ben Dearnley. Published by Murdoch Books, RRP $49.99.