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Spinach Feta Muffins

Spinach Feta Muffins

Courtesy of CanolaInfo 12 Servings • 15 Min. Prep Time • 22-25 Min. Cook Time • 30 Min. Marinate Time • Any soup or salad.
Ingredients
1 (10 oz.) pkg. frozen spinach, thawed, drained and squeezed
1 1/4 c. sorghum flour
1/2 c. quinoa flour
1/3 c. tapioca starch
2 Tbsp. packed brown sugar
1 1/2 tsp. xanthan gum
1 Tbsp. gluten free baking powder
1/4 tsp. salt
2 tsp. dried oregano
2 eggs
3 Tbsp. canola oil
1 c. water
1 tsp. cider vinegar
1/2 c. cubed feta cheese
1 c. snipped dry-packed sun-dried tomatoes

Directions:

1. In a microwavable 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 mins. Meanwhile, preheat oven to 350°F. Bake for 22 to 25 mins., or until firm to the touch. Remove from pan immediately and serve warm.

Tips:

1. Oil-packed sun-dried tomatoes are not suited to this recipe. For best results, look for soft, pliable sun-dried tomatoes.

Variations:

1. Substitute 1 c. cooked fresh spinach for the frozen.

2. Substitute kale for spinach.

3. Vary the herbs - try basil, marjoram, or rosemary.

4. To make a Loaf: Spoon batter into 9 x 5 x 3 in. loaf pan, lightly greased. Let stand for 30 min. Meanwhile, preheat oven to 350°F (180°C). Bake for 60 to 70 min., or until a cake tester inserted in the center comes out clean. Let cool in pan on a rack for 10 min. Remove from pan and let cool completely on rack.

* Nutritional information does not include suggested side dishes

Nutrition:

Calories: 180; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 40mg; Total Carbs: 26g; Fiber: 3g; Protein: 6g; Sodium: 340mg;
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