I can’t take the credit for these delicious muffins but I can tell you they are tasty! While I do love a traditional sweet muffin to satisfy my sweet tooth, these muffins are a nice change from that. My friend shared the recipe with me, who got the recipe from her mom, and well, the rest is history! After seeing the whole baked feta pasta craze on Instagram 108308103 times, I practically leaped with joy when I saw my friend posted this recipe because not only did I have lots of feta to spare but also, I had a ton of spinach that needed to be used before it went to waste. These muffins are savory and so yummy, and they make the perfect breakfast. They are also pretty filling. I had one the other morning and it kept me full for hours.
Disclaimer, per the BTVC book: “Feta may be used after 6 months of improvement. But used only in small amounts.” I’ve been on SCD for 2+ years and eat feta occasionally without any issues.
Ingredients:
- 1.5 cups almond flour
- 4 eggs
- 8 tbsp olive oil
- 1/2 cup dried onions
- 3.5 cups fresh spinach, chopped (if using frozen, make sure to wring out all the water first)
- 75 grams feta cheese (approximately 1/2 cup), crumbled by hand
- 1.5 tsp lemon juice
- 3/4 tsp baking soda
- Dill to taste
Preparation:
Combine all ingredients, fill in muffin tins (I use these silicon ones from Amazon and they are a dream because they truly don’t stick, although I still brush the insides with oil for good measure), and bake at 375 degrees Fahrenheit for 25 minutes or until the tops brown.
Nutrition facts per serving (serves 12): 227 calories, 20.3 g fat, 3 g saturated fat, 65 mg cholesterol, 96.8 mg sodium, 6.4 g protein, 6 g carbs, 1.8 g fiber, 1.9 g sugar
Sara's Eats 