Baking · Savoury baking
Spinach and feta muffins
To make your own rice and/or buckwheat flour, place 250 g rice into mixing bowl and mill 2 min/speed 10. Use as needed.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 6 portions
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- Category
- BakingSavoury baking
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- unsalted butter
- 1.4 oz
- fresh English spinach
- 4.6 oz
- sun-dried tomatoes
- 1.4 oz
- yoghurt
- 3.5 oz
- eggs
- 2
- rice bran oil
- 1.1 oz
- water
- 2.1 oz
- brown rice flour
- 2.8 oz
- gluten free cornflour
- 1.1 oz
- buckwheat flour
- 0.7 oz
- gluten free baking powder
- 1 tsp
- bicarbonate of soda
- 0.5 tsp
- salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- Danish feta
- 2.8 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8.3 g
- Energy
- 1,146.4 kJ
- Calories
- 274 kcal
- Fat
- 16.5 g
- Fibre
- 2.7 g
- Carbohydrates
- 21.9 g
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