Spinach muffins with cheese and avocado dip

These kid-friendly savoury muffins are a great way to sneak a healthy element into snack time. Eat them on the go or add them to lunchboxes.


  • 100 g fresh spinach
  • 2 large eggs
  • 120 ml sunflower oil
  • 180 ml Greek yoghurt
  • 100 g Parmesan; grated
  • 175 g brie; diced
  • 225 g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt

For the avocado cream

  • 1 large ripe avocado; peeled and stoned
  • 2 tbsp Greek yoghurt
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • salt


Step 1.
Preheat the oven to 180°C (160° fan) and grease a 12-hole silicone cupcake tray.

Step 2.
Put the spinach in a large saucepan with 2 tbsp of water. Cover the pan and set over a medium heat for 4 minutes or until the spinach has cooked right down. Squeeze out any excess moisture then chop roughly.

Step 3.
Beat the egg in a jug with the oil and yoghurt, then stir in the Parmesan, brie and spinach. Mix the flour, raising agents and salt in a bowl, then pour in the contents of the jug and stir just enough to combine.

Step 4.
Spoon the mixture into the cupcake tray, then bake in the oven for 20 minutes or until a skewer inserted comes out clean. Transfer to a wire rack while you make the avocado cream.

Step 5.
Put the avocado in a food processor with the yoghurt, mustard, lemon juice and a big pinch of salt. Blend until smooth, then transfer to a dipping bowl and serve with the muffins for dipping or spreading.

Makes 12