Fructose Free, Gluten Free, Kid Friendly, Lunch, Lunchbox, Muffins, Quitting Sugar, Recipes, Snack

Easy Peasy Gluten Free Spinach, Feta and Sundried Tomato Muffins

I found a version of this recipe on Taste’s Website and adapted it to be gluten free.
My local Muffin Break sells these muffins at around $4.50 a pop and my kids love them, so I decided to find a similar recipe and start making them myself.
Makes 12

Oil, to grease
2 cups gluten free self-raising flour
250g frozen spinach (squeeze the excess water out)
150g feta cheese, crumbled
1/2 cup chopped semi-dried tomatoes
2 tbs finely grated parmesan
1 1/3 cups milk
90g butter, melted
1 egg

Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with oil to lightly grease.

Sift flour into a bowl. Add spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).

Spoon mixture into prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.

7 thoughts on “Easy Peasy Gluten Free Spinach, Feta and Sundried Tomato Muffins”

  1. They do taste like the Muffin Break ones so yummy with butter! I modified to only 125g spinach, tasy cheese instead of feta and only 1 cup milk. May have needed to cook a few minutes more and they stuck to paper muffin cases.

  2. Taryn,Thank you so much for posting this recipe! I too love the muffin break version of these muffins and wanted the recipe so I could eat them from breakfast or lunch with salad. Will make them tomorrow. Thanks again.Jenny

  3. Fantastic, I used fresh baby spinach instead and soy milk and popped some garlic olives on top! They freeze beautifully! Thanks for awsum recipe. 🙂

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