Egg, Spinach and Feta Muffins Recipe

Megan says: “Deffo not your usual type of muffin! These contain no flour at all – just a lovely selection of chopped veg in an egg batter, topped with feta, caramelised onions and walnuts. They’re honestly an addictive snack.”

Makes:

Ingredients

Olive oil, for greasing and frying
8 eggs
½ teaspoon garlic granules
½ teaspoon sea salt flakes, plus extra for seasoning
1 teaspoon black pepper, plus extra for seasoning
30 g (1 oz) fresh spinach, finely chopped
2 large tomatoes, finely chopped
100 g (3½ oz) feta cheese, crumbled
1 red onion, thinly sliced
2 teaspoons brown sugar
2 tablespoons crushed walnuts

Method

1. Preheat your oven to 190°C/170°C fan (350°F)/ Gas Mark 5. Grease 10 holes of a muffin tray.

2. Break your eggs into a bowl, add your garlic granules, the measured salt and pepper, then whisk together. Stir in your spinach and tomatoes.

3. Spoon the egg mixture into your prepared tray and sprinkle your feta on top. Bake for 10 minutes.

4. In the meantime, drizzle some olive oil into a small frying pan over a medium heat. When hot, fry your onion for a few minutes, until translucent. Lower the heat, then add the brown sugar and season with extra salt and pepper. Allow to cook gently for about 10 minutes, until caramelised.

5. Remove your muffins from their tray. Spoon a little caramelised onion and some crushed walnuts on top of each one and serve straight away.

Recipe extracted from Love Gluten Free by Megan McKenna, (£22, Hardback, Hamlyn) Photography by Luke Albert.

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