Spinach Feta Muffins
- 1 pkg (10oz/300g) frozen spinach, thawed, drained and squeezed 1
- 1 1/4 cup sorghum flour 300 mL
- 1/2 cup quinoa flour 125 mL
- 1/3 cup tapioca starch 75 mL
- 2 Tbsp packed brown sugar 30 mL
- 1 1/2 tsp xanthan gum 7 mL
- 1 Tbsp gluten free baking powder 15 mL
- 1/4 tsp salt 1 mL
- 2 tsp dried oregano 10 mL
- 2 eggs
- 3 Tbsp canola oil 45 mL
- 1 cup water 250 mL
- 1 tsp cider vinegar 5 mL
- 1/2 cup cubed feta cheese 125 mL
- 1 cup snipped dry-packed sun-dried tomatoes 250 mL
- 1. In a microwaveable bowl, defrost spinach. Drain and squeeze out excess moisture. Chop coarsely.
- 2. In a large bowl or plastic bag, combine sorghum flour, quinoa flour, tapioca starch, brown sugar, xanthan gum, baking powder, salt and oregano. Mix well and set aside. In a separate bowl, using an electric mixer, beat eggs, canola oil, water, vinegar and spinach until combined. Add dry ingredients and mix just until combined. Stir in feta cheese and sun-dried tomatoes.
- 3. Spoon batter evenly into each cup of a lightly greased muffin tin. Let stand for 30 minutes. Meanwhile, preheat oven to 350F (180 C). Bake for 22 to 25 minutes, or until firm to the touch. Remove from pan immediately and serve warm.
- Tips: Oil-packed sun-dried tomatoes are not suited to this recipe. For best results, look for soft, pliable sun-dried tomatoes.
- Substitute 1 cup (250 mL) cooked fresh spinach for the frozen.
- Substitute kale for spinach.
- Vary the herbs - try basil, marjoram, or rosemary.
- To make a loaf: Spoon batter into 9 x 5 x 3 inch (22 x 12.5 x 7.5 cm) loaf pan, lightly greased. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Bake for 60 to 70 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.
|Gras saturés||1.5 g|
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