zoom Gluten-free breakfast muffins
  • Save to your scrapbook
  • Save to your scrapbook

    Gluten-free breakfast muffins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Gluten-free breakfast muffins

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes

    Makes: 9

    Ingredients

    235g bag washed spinach
    350g Schär Gluten Free Mix It! Flour
    ¾ tsp salt
    ½ tsp English mustard powder
    ¼ tsp cayenne pepper
    2 tsp Cooks’ Ingredients Baking Powder
    3 British Blacktail Free Range Eggs
    150g natural yogurt
    150g unsalted butter, melted and cooled slightly
    100g feta cheese, crumbled
    2 salad onions, roughly chopped

    Method

    1. Preheat the oven to 180˚C, gas mark 4; line a muffin tin with 9 cases. Put the spinach in a colander and pour over a kettle full of just-boiled water to wilt. Rinse the spinach under the cold tap, then squeeze out as much water as you can and dry between sheets of kitchen paper. Roughly chop.

    2. Mix the flour, salt, mustard powder, cayenne pepper and baking powder in a large bowl. Beat the eggs in a jug, then stir in the yogurt and melted butter. Add a grind of black pepper. Make a well in the middle of the dry ingredients and whisk in the wet ingredients until completely combined. Fold in the chopped, wilted spinach, feta and salad onions.

    3. Spoon the mixture into the muffi n cases. Bake for 30-35 minutes, covering with foil if they brown too quickly, until golden. Remove from the oven and cool in the tin for 5 minutes then transfer to a wire rack to cool completely. 

    Cook’s tip

    These muffins are great with sun-dried tomatoes too. Chop up 3 or 4, and add with the spinach.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the October 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

    Comments

    Average user rating

    0 stars

    Glossary