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Spinach Feta Muffins

Spinach Feta MuffinsPrefer a savory muffin or loaf to a sweet one? This tangy colorful quick bread will complement any soup or salad. Recipe created by Donna Washburn and Heather Butt, authors of the Complete Gluten-Free Cookbook.

Recipe Ingredients:

1 (10-ounce) package frozen spinach, thawed and squeezed to drain
1 1/4 cup sorghum flour
1/2 cup quinoa flour
1/3 cup tapioca starch
2 tablespoons packed brown sugar
1 1/2 teaspoons xanthan gum
1 tablespoon gluten free baking powder
1/4 teaspoon salt
2 teaspoons dried oregano
2 large eggs
3 tablespoons light olive oil
1 cup water
1 teaspoon cider vinegar
1/2 cup cubed feta cheese
1 cup snipped dry-packed sun-dried tomatoes

Cooking Directions:

  1. In a microwaveable 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.
  3. In a separate bowl, using an electric mixer, beat eggs, light olive oil, water, vinegar and spinach until combined. Add dry ingredients and mix just until combined. Stir in feta cheese and sun-dried tomatoes.
  4. Spoon batter evenly into each cup of a lightly greased muffin tin. Let stand for 30 minutes.
  5. Meanwhile, preheat oven to 350°F (175°C).
  6. Bake for 22 to 25 minutes, or until firm to the touch. Remove from pan immediately and serve warm.

Makes 12 muffins.

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

Variations:

  • Substitute 1 cup cooked fresh spinach for the frozen.
  • Substitute kale for spinach.
  • Vary the herbs - try basil, marjoram, or rosemary.

To Make a Loaf: Spoon batter into 9x5x3-inch loaf pan, lightly greased. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (175°C). Bake for 60 to 70 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.

Nutritional Information Per Serving (1/12 of recipe; 1 muffin): Calories 180; Fat 7g; Saturated Fat 1.5g; Cholesterol 40mg; Sodium 340mg; Carbohydrates 26g; Fiber 3g; Protein 6g.