Gluten Free Spinach and Feta Muffins
Full of flavour, these muffins are quick to make and a really simple alternative to a sandwich that are perfect for packed lunch boxes.
Credited to: Coeliac UK
Kcal: 179.6
Difficulty: Pretty easy
Serves 12
10 mins prep
25 mins cooking time
Ingredients
- 350g gluten free self raising flour*
- 100g feta, crumbled
- 200g spinach
- 1 egg
- 330ml semi skimmed milk
- 50g butter
- 1tbsp caraway seeds
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat the oven to 200C or Gas Mark 6
- Melt the butter in a saucepan
- While the butter is melting, place the flour in a bowl and add the crumbled feta
- Cook the spinach by filling a large pan with water and bringing it to the boil. Add the spinach to the boiling water. Once it has wilted, drain, and set aside.
- In a separate bowl, mix together the egg, milk, and melted butter and add to the dry mixture
- Add the spinach and caraways seeds and mix well
- Divide equally between 12 muffin cases
- Bake in the oven for 20 minutes or until the tops are golden brown
- Leave to cool for 5 – 10 minutes before placing on to a cooling rack to cool down fully.
Nutritional information per serving
Kcal
179.6
Fat
6.6g
Carbs
24.8g
Protein
5.1g
Fibre
0.8g
Sugars
1.7g
