Spinach & Feta Muffins Recipe (GF, DF)

Gluten FreeRecipes
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Spinach & Feta Muffins (GF, DF)

Serves 12

Ingredients:

2 cups all-purpose Gluten Free Flour
3 teaspoons Gluten Free baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
1 cup alternative milk (e.g rice milk, almond milk)
1/4 cup olive oil
1 cup feta cheese*, crumbled *or dairy free alternative 
1 cup spinach, finely chopped
1/4 cup sun-dried tomatoes, chopped (optional)

Directions:

1. Preheat the oven 190°C and line a muffin tin with paper liners.

2. In a large bowl, sift together the flour, baking powder, salt, and pepper.

3. In a separate bowl, whisk together the eggs, milk*, and olive oil. (*Can use dairy free alternative).

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Fold in the crumbled feta, spinach, and sun-dried tomatoes if using.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the centre comes out clean.

8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Kcal: 180 kcal | Servings: 12 muffins

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