Brie & Spinach Muffins

This is a relatively quick and easy recipe for savoury muffins which are perfect to freeze and defrost when needed. These are a big hit with Luke who is a lover of all things cheesy. Amazing served warm, but are also perfect lunch box filers, these muffins will be a hit with young and old alike. These are a lovely savoury alternative to a sweet muffins. I often serve them with a teaspoon of tomato relish which always goes down well in our house. A great addition to our growing collection of family recipes.


225g self-raising flour
2 tsp sugar
6 rashers (cut into small pieces)
150ml milk
100g brie cheese (diced)
2 eggs (beaten)
50g butter (melted)
2 large handfuls of baby spinach


  1. Preheat the oven to 180C. Line 2 cupcake trays with muffin cases. This recipe will yield enough mixture to make approximately 10 muffins.
  2. Fry off the bacon in a pan until crisp.
  3. Place the brie and milk in a bowl and mash together. Next add the sugar, flour, melted butter and beaten eggs and stir the mixture to bring it together.
  4. Remove the bacon pieces from the pan and add to the mixture. Place the spinach in the pan
    and allow to wilt before adding to the muffin mixture.
  5. Fill the paper cases until 3/4 full. Place in the oven for 18-20 minutes or until golden. Serve warm.

family recipes

Looking for more delicious family recipes? Try these incredible Tomato & Tuna Mini Quiches


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