Wash the spinach thoroughly, pat dry and chop finely. Crumble the feta with your fingers or a fork.
Stir the oats, egg and milk together in a bowl until evenly combined. Leave to stand briefly so the oats can soak up some of the liquid.
Fold in the spinach and feta. Season with salt, pepper and a little nutmeg.
Grease a muffin tin with a little olive oil or ghee, or have silicone moulds ready. Divide the mixture evenly between them.
Bake in an oven preheated to 180 °C (160 °C fan) for 18–20 min, until the muffins are golden brown and feel slightly firm. Then leave to cool briefly.
Serve warm, or let them cool completely and eat cold. A crunchy salad or some yoghurt with herbs goes well with them.
Good to know
These muffins are simple and pleasantly savoury. They fit into everyday life, taste good warm or cold and are in the oven in no time.
Swaps
Feta → goat's cheese (often a slightly stronger flavour) | Milk → natural yoghurt thinned with water (also provides protein) | Spinach → chard (also contains minerals) | Rolled oats → spelt flakes (a bit more variety in your grains)
Allergens
Contains gluten (oats, unless labelled gluten-free), egg and milk. Usually fine for children if the texture suits them. In pregnancy, use feta made from pasteurised milk and bake the muffins right through.
