Feta, Tomato and Spinach Muffins
These packed with protein so are great for energy levels and freeze well
These taste like a pizza and are insanely good. They are packed with protein so are great for energy levels and freeze well, so you can make them in advance and keep them in the freezer. They will only take 10 minutes to defrost in an oven.
Prep 20 minutes
Cook 45 minutes
150g baby vine tomatoes, halved
1 tsp olive oil
1 tsp balsamic vinegar
150g gluten-free plain flour (if you want to use plain wheat or spelt flour, the recipe works the same; just omit the xanthan gum and use 20g more of the plain wheat flour)
40g ground almonds
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp xanthan gum
1 sprig of rosemary, chopped
50ml cold water
salt and black pepper
- Preheat the oven to 200C/ 180C fan/gas 6 then line eight holes of a muffin tray with cases.
- Put the tomatoes on to a baking tray with the olive oil, balsamic vinegar and a pinch of salt. Roast for 20 minutes, then leave to cool.
- Put the flour, ground almonds, baking powder, bicarbonate of soda, xanthan gum, ½ teaspoon salt and a big pinch of pepper into a bowl. Mix together and add the chopped rosemary.
- Melt the butter, but don’t burn or take to a high heat. Allow to cool then mix together with the eggs, yogurt and water. Crumble the feta into small chunks and mix through.
- In the empty pan you melted the butter in, quickly wilt the spinach with 1 teaspoon of water.
- Mix the wet ingredients into the dry ingredients, add the tomatoes and stir, being careful not to break the tomatoes up too much, and stir through the spinach.
- Put the mixture into the muffin cases and bake in the oven for 20 minutes until golden. Remove from the oven and leave to cool.