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.
Ingredients
- 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
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- In a pan, sauté the spinach, spring onions, black olives, and cherry tomatoes in olive oil until wilted.
- In a bowl, whisk together the eggs, milk, baking powder, salt, and black pepper.
- Add the sautéed vegetables and crumbled feta cheese to the egg mixture and mix well.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown.
- Allow the muffins to cool for 5 minutes before removing them from the tin.
- Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 14g5%
- Sugars 2g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.