Low FODMAP Spinach and Cheddar Muffins
Author: 
Recipe type: Muffins
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Low FODMAP savoury muffins
Ingredients
  • 200g baby spinach
  • 1 tablespoon garlic flavoured oil
  • ½ teaspoon grated nutmeg
  • 250g gluten free self raising flour
  • ½ teaspoon salt
  • 150g mature cheddar cheese, grated
  • 2 large eggs
  • 250ml lactose free milk
  • 100ml olive oil
Instructions
  1. Preheat the oven to 180 degrees C (gas 6, 400f), and line a 12 hole muffin tin with cases
  2. Heat the garlic oil in a large pan and add the grated nutmeg followed by the spinach
  3. Allow the spinach to wilt down, remove it from the pan, let it cool then squeeze out and drain any excess liquid then roughly chop and set aside, allow to cool for 5 minutes
  4. Place the gluten free self raising flour, salt, chopped spinach and most of the grated cheese into a large bowl
  5. Use a jug to measure the milk and olive oil then whisk the eggs into the liquid
  6. Pour the egg, milk and oil mixture into the bowl containing the other ingredients and mix to combine
  7. Fill the muffin cases ¾ full and sprinkle with the remaining cheese
  8. Bake for 20-25 minutes until golden (a skewer inserted in the centre should come out clean)
  9. Cool on a wire rack, any leftover muffins can be frozen
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-spinach-and-cheddar-muffins/