With Halloween being right around the corner, I couldn’t help but wonder . . . is a savory spinach muffin too scary? While sampling one, my dad said “Tell me what I’m eating.” Oh, okay.
Many years ago, I got to spend a summer in Aspen, Colorado. A daily stroll took me right past a bakery that made all sorts of tempting treats, including Quiche Muffins. Was it Paradise Bakery? Not sure, but a quick search turned up this post and this recipe for crustless quiche muffins with a pic that looks just like what I remember.
I modified a favorite gluten free recipe resulting in a fluffier version of the beloved quiche muffin. Much to my surprise, a niece loved these spinach muffins adding, “They’re much better than your regular ones, because those are too sugary.” Sweetest little zing ever.
Savory Spinach Muffins
Combine the dry ingredients in a large mixing bowl:
1¼ cups sorghum flour
1/2 cup almond meal
1/2 cup tapioca flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
¼ teaspoon baking soda
Pinch of pepper and nutmeg
Combine the wet ingredients then add to large bowl:
1 cup soured milk
1/3 cup oil
1 cup shredded cheese
1 cup spinach, cooked and drained
Preheat oven to 350 degrees. Fill paper lined muffin cups with batter. Bake for 25-28 minutes, or until tester inserted is mostly clean. Yield: 17 spinach muffins.
Muffin Baking Notes
- Hemp milk can be substituted in this recipe. To sour, pour 1 tablespoon of apple cider vinegar (or 2 tablespoons lemon juice) into a measuring cup and add milk to measure 1 cup. Stir and let sit for about 10 minutes.
- A number 16 disher is the perfect size for scooping batter into muffin cups.
- I used olive oil in this muffin, but feel free to use whatever oil you like.
- Make sure the oven is preheated. Your muffins will be higher and better defined.