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…




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


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.


One thought 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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