Spinach Feta Muffins
Prefer a savory muffin or loaf to a sweet one? This tangy colorful quick bread will complement any soup or salad. Recipe created by Donna Washburn and Heather Butt, authors of the Complete Gluten-Free Cookbook.
1 (10-ounce) package frozen spinach, thawed and squeezed to drain
1 1/4 cup sorghum flour
1/2 cup quinoa flour
1/3 cup tapioca starch
2 tablespoons packed brown sugar
1 1/2 teaspoons xanthan gum
1 tablespoon gluten free baking powder
1/4 teaspoon salt
2 teaspoons dried oregano
2 large eggs
3 tablespoons canola oil
1 cup water
1 teaspoon cider vinegar
1/2 cup cubed feta cheese
1 cup snipped dry-packed sun-dried tomatoes
- In a microwaveable bowl, defrost spinach. Drain and squeeze out excess moisture. Chop coarsely.
- 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.
- Spoon batter evenly into each cup of a lightly greased muffin tin. Let stand for 30 minutes.
- Meanwhile, preheat oven to 350°F (175°C).
- Bake for 22 to 25 minutes, or until firm to the touch. Remove from pan immediately and serve warm.
Makes 12 muffins.
Tip: Oil-packed sun-dried tomatoes are not suited to this recipe. For best results, look for soft, pliable sun-dried tomatoes.
- Substitute 1 cup 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 9x5x3-inch loaf pan, lightly greased. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (175°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.
Nutritional Information Per Serving (1/12 of recipe; 1 muffin): Calories 180; Fat 7g; Saturated Fat 1.5g; Cholesterol 40mg; Sodium 340mg; Carbohydrates 26g; Fiber 3g; Protein 6g.
Recipe and photograph courtesy of CanolaInfo.org.