Summary
If you are a little bored of your breakfast, change it up a little with these lovely, protein-packed, spinach muffins.
The creamy goat’s cheese undertone in these lovely muffins is what makes them so special. However, goat’s cheese does have a strong taste that not everyone likes, so switch it out for feta or cottage cheese if you prefer. They are listed as a breakfast but are equally good in lunchboxes, as snacks or even fresh out of the oven served with vegetables or salad.
If you want to ramp up the nutrient value then add in some chopped peppers, mushrooms or even add extra greens such as kale or swiss chard.
Make ahead in batches and keep in a glass airtight container in the fridge for 2-3 days.
Ingredients
- 7oz chopped spinach
- 2 eggs
- ¼ cup of full fat greek yogurt
- 2 cups fresh goat's cheese
- ¼ cup buckwheat flour
- ¼ cup rice flour
- ½ tsp gluten free baking powder
- 1 tbsp olive oil
- 1 good pinch of sea salt
Method
- Preheat oven to 180 degrees celsius.
- Finely chopped spinach or pulse in a food processor
- Place all the dry ingredients into a bowl and mix together well.
- Whisk the eggs together and add to the bowl.
- Add all of the remaining ingredients to the bowl and mix together.
- Divide the mixture among muffin cups and bake for 20-25 minutes.
- Remove from the oven and allow to cool before serving. Store any leftovers in an airtight container in the fridge.
Nutritional Content (per serving)
Calories
384kcal
Fat
11g
Sat Fat
4g
Protein
40g
Carbs
51g
Sugar
6g
Fibre
28g
