Olive, Spinach and Spring Onion No Bread Muffins

Muffins were originally a type of quick bread in the United States, but they have evolved to include a wide variety of flavors and ingredients.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Olive, Spinach and Spring Onion No Bread Muffins

Cooking Method: Baking Cuisine: International Courses: Appetizers, Breakfast Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 6 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Spinach
• 1 bunch Spring onions
• 0.5 cup Black olives
• 0.5 cup Cherry tomatoes
• 0.5 cup Feta cheese
• 4 large Eggs
• 0.25 cup Milk
• 2 tablespoon Olive oil
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Preheat the oven to 180°C (350°F) and grease a muffin tin.
2. In a pan, sauté the spinach, spring onions, black olives, and cherry tomatoes in olive oil until wilted.
3. In a bowl, whisk together the eggs, milk, baking powder, salt, and black pepper.
4. Add the sautéed vegetables and crumbled feta cheese to the egg mixture and mix well.
5. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown.
7. Allow the muffins to cool for 5 minutes before removing them from the tin.
8. Serve warm or at room temperature.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 14g5%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.