Gluten-Free Cheesy Spinach Muffin

I saw these on Pinterest and they were two pretty to pass up. I decided to try them while the little one slept today and I had to use what I had on hand to make them gluten-free. Here is what I did…

cheesyspinachmuffin

 

Ingredients:

3.5 oz fresh spinach

2.5 oz feta (crumbled)

3.5 oz. sharp cheddar (shredded)

2 roma tomatoes

.75 cup Gluten-Free Bisquick

1.25 cups Trader Joe’s Gluten-Free All-Purpose Flour

1 tsp. sea salt

2 teaspoons baking powder

2 eggs

.25 cup olive oil

1 cup 2% milk

1 tsp. Herbs de Provence

A few shakes of black pepper

Directions

1. Preheat oven to 350 degrees.

2. Chop up the spinach a bit. Put it in the blender along with eggs, olive oil and milk. Blend to the point where the spinach is in small bits.

3. In my mixer, I combined the GF Bisquick, GF All-Purpose Flour, seal salt, baking powder, eggs, Herbs de Provence, pepper and shredded sharp cheddar.

4. Pour in spinach/egg/milk/oil mixture and combine well. Fold in feta.

5. Spray muffin pan with olive oil spray. Using a 1/4 cup measuring cup, I filled each muffin pan spot.

6. Slice two roma tomatoes in 12 slices and put on dop of each muffin.

7. Bake for 25 minutes. Yields 12 muffins.

 

2 thoughts on “Gluten-Free Cheesy Spinach Muffin

  1. these were delicious – perfect for family coffee night. I added a bit of garlic and some dill along with the thyme. I found they tasted even better the next day!

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