GLUTEN-FREE SPINACH, PARMESAN AND RICOTTA MUFFINS
We’re happy to announce that we’ve made muffins, moreish muffins, which are gluten-free and yet still springy and soft. We think that’s some feat.
These Spinach, Parmesan and Ricotta Muffins have a lovely flavour and are just right for a tasty snack or simple lunch. They’d be great for children’s lunch boxes and picnic hampers too.
Like most muffins they are best served warm from the oven but these ones will keep for a day or two, unlike most wheat-based muffins, and can be reheated in the microwave or oven.
We hope you like them.
Caren
GLUTEN-FREE SPINACH, PARMESAN AND RICOTTA MUFFINS
Makes 8-10 medium sized muffins
300 gm Revenge No.2 Gluten-Free Almond Plain Flour
1 teaspoon baking powder
½ teaspoon salt
Ground black pepper
70 gm finely grated Parmesan, plus extra for dusting
40 gm baby spinach leaves, finely chopped or 1 tablespoon finely chopped parsley or basil
2 spring onions, finely sliced
60 ml olive oil
120 ml buttermilk
2 eggs, lightly beaten
150 gm ricotta
Paprika for dusting, optional
Preheat oven to 180°C. Place 8-10 paper muffin cases in a muffin tray.
Mix the flour, baking powder, salt and pepper in a bowl. Stir in the Parmesan, spinach leaves and spring onions.
In a separate bowl whisk the oil, buttermilk, eggs and ricotta. Pour into the dry ingredients and fold through until just combined. Do not over mix.
Spoon the mixture into the muffin cases to ¾ full.
Bake for 20-25 minutes or until a skewer inserted in the centre of a muffin comes out clean. Remove to a rack.
Best eaten warm from the oven or within a few hours. Can be successfully reheated in the microwave for 20 seconds or in the oven for a few minutes.
Dust the muffins with extra grated Parmesan and/or paprika just before serving.
TIPS:
Experiment with the flavours by replacing basil for the spinach, goat’s cheese for the parmesan, or adding some diced bacon etc.
Before baking push a cube of feta or goat’s cheese into the top of the muffin.