Gluten-free breakfast muffins
Waitrose has kindly given us permission to share this delicious recipe.
Gluten-free breakfast muffins
This recipe is a great, quick breakfast option if you are in a hurry. Perfect to grab and go, especially if you have an early training session.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Makes: 9
Ingredients
235g bag washed spinach
350g Schär Gluten Free Mix It! Flour
¾ tsp salt
½ tsp English mustard powder
¼ tsp cayenne pepper
2 tsp Cooks’ Ingredients Baking Powder
3 British Blacktail Free Range Eggs
150g natural yogurt
150g unsalted butter, melted and cooled slightly
100g feta cheese, crumbled
2 salad onions, roughly chopped
Method
1. Preheat the oven to 180˚C, gas mark 4; line a muffin tin with 9 cases. Put the spinach in a colander and pour over a kettle full of just-boiled water to wilt. Rinse the spinach under the cold tap, then squeeze out as much water as you can and dry between sheets of kitchen paper. Roughly chop.
2. Mix the flour, salt, mustard powder, cayenne pepper and baking powder in a large bowl. Beat the eggs in a jug, then stir in the yogurt and melted butter. Add a grind of black pepper. Make a well in the middle of the dry ingredients and whisk in the wet ingredients until completely combined. Fold in the chopped, wilted spinach, feta and salad onions.
3. Spoon the mixture into the muffin cases. Bake for 30-35 minutes, covering with foil if they brown too quickly, until golden. Remove from the oven and cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Cook’s tip
These muffins are great with sun-dried tomatoes too. Chop up 3 or 4, and add with the spinach.
With thanks to Waitrose and Partners for the use of this recipe, thousands of recipes can be found at www.waitrose.com/recipes.
