Easy & Incredibly Delicious Potato & Spinach Muffins

Golden on the outside, soft and flavorful on the inside — a savory, hearty snack packed with veggies and love!

Ingredients (Makes 10–12 muffins)

• 3 medium potatoes (about 500–600 g), peeled and grated

• Salt, to taste

• 1 small onion, finely chopped

• 1–2 tbsp olive oil

• 200 g fresh spinach, chopped

• 2 large eggs

• 1 tsp Italian herbs (or a mix of dried oregano, thyme, and basil)

• Black pepper, to taste

• 120 g shredded mozzarella cheese

• 2 spring onions, chopped

• 2–3 tbsp breadcrumbs (plus extra for topping, optional)

‍ Instructions

1. Prepare the Potatoes

• Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible.

• Season lightly with salt and set aside.

2. Sauté the Veggies

• Heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened and translucent (about 3–4 minutes).

• Add the chopped spinach and cook until wilted (2–3 minutes). Remove from heat and let cool slightly.

3. Mix the Batter

• In a large bowl, combine the grated potatoes, sautéed spinach and onion, eggs, Italian herbs, black pepper, mozzarella, spring onions, and breadcrumbs.

• Mix everything well. If the mixture feels too wet, add a bit more breadcrumbs.

4. Prepare the Muffin Tin

• Preheat oven to 180°C (356°F).

• Lightly grease a muffin tin or line with silicone or paper liners.

• Spoon the mixture evenly into the muffin cups. Press down slightly to compact them. Sprinkle with a pinch of breadcrumbs on top for extra crispness, if desired.

5. Bake

• Bake in the preheated oven for 30 minutes, or until the tops are golden brown and crisp.

• Let cool for 5 minutes before removing from the tin.

❤️ Serve & Enjoy

• These savory muffins are perfect warm or at room temperature.

• Serve with sour cream, Greek yogurt, or your favorite dip.

• Great for lunchboxes, meal prep, or sharing with friends and family!

Tips & Variations

• Add a pinch of chili flakes for a spicy kick.

• Use grated zucchini or carrot with the potatoes for added veggies (squeeze out moisture first).

• Swap mozzarella for cheddar or feta for a different cheesy twist.

• Freeze extras and reheat in the oven for a quick snack anytime!

Cook with pleasure. Cook with love.

Must express something to keep getting my recipes…
If you tried this, leave a and tell me how it turned out!
Want more easy veggie-packed recipes? Just say the word!