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Corn, spinach and fetta muffins

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For a lunchbox-friendly snack, whip up these Corn, fetta and spinach muffins. Packed with hidden veggies, they’re a wholesome and tasty option the kids will love.

  • Makes12
  • Cook time20 minutes
  • Prep time15 minutes
Corn, spinach and feta muffins


  • 1½ cups (225g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • ¼ cup (40g) cornmeal (polenta)
  • 310g can corn kernels, drained
  • 100g baby spinach leaves, finely shredded
  • 150g feta, crumbled
  • 1½ cups (375ml) milk
  • 100g butter, melted
  • 1 Coles Australian Free Range Egg, lightly whisked
  • Cornmeal (polenta), extra, to sprinkle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 12 x 1/3-cup (80ml capacity) muffin pans with paper cases. Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine.

  2. Step 2

    Whisk the milk, butter and egg together in a jug. Pour into the flour mixture and gently stir until just combined (don’t over-mix). Spoon evenly among the prepared pans. Sprinkle with extra cornmeal.
  3. Step 3

    Bake for 20 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.