| Portions | Time | Suitable |
| 4 | 30 minutes | Patients celiac |
About the recipe
These easy-to-make savory muffins are just as delicious served warm for dinner as they are cold for a snack or lunch. With fresh spinach, two different types of cheese and almond flour to replace wheat, they're even suitable for a gluten-freediet!
| 8 | 13 | 19 | 255 |
| Carbohydrates (in g) | Fat (in g) | Protein (in g) | Calories (in kcal) |
Per 100 g
Ingredients
- 100 g mozzarella
- 50 g grated Parmesan cheese
- 250 g almond flour
- 1 teaspoon salt
- 1 pinch garlic powder
- 180 g finely chopped spinach
- 3 eggs
- 10 cl olive oil
- 350 ml milk
- 3 teaspoons yeast
- 30 g cocoa whey protein with no added sugar
Steps to follow
Step 1
Mix all dry ingredients in a bowl. Whey must not contain sweeteners, as cooking them is dangerous (formation of toxic compounds). The quantity indicated is minimal, and the light cocoa flavour goes very well with the rest of the recipe!
Step 2
Beat the eggs with the spinach, oil and chopped cheese. Add this mixture to the dry ingredients. Stir well until the mixture is smooth. The mixture should be relatively fluid.
Step 3
Pour the batter into a muffin tin.
Step 4
Bake at 180 degrees for about 20 minutes, until the surface of the muffins is nicely crisp and golden.
Nutritional advice
In this recipe, we've used spinach, but feel free to try other fillings such as onions, olives, mushrooms, ham or pepperoni.
