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Bacon & spinach muffins
Nutrition facts per serving:
- Energy in kcal about 256
- Fat about 14g
- Carbohydrates about 23g
- Protein about 9g
This is needed
This is needed
for 12 piece
To fry the bacon
- 75 g baby spinach, coarsely chopped
- 150 g diced bacon
Muffins
- 300 g gluten-free flour, Schär
- 1 parcel gluten-free baking powder (Dr. Oetker)
- 0.75 tsp salt
- 3 egg
- 2.5 dl lactose-free milk
- 100 g walnut kernels, roasted, roughly chopped
- 150 g lactose-free feta, cut into cubes
Tools
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- 12-hole muffin tin (each hole approx. 7 cm in diameter), greased
And that's how it's done
And that's how it's done
To fry the bacon
Fry the bacon in a frying pan without any oil for approx. 2 mins., add the spinach, allow to wilt, leave to cool.
Muffins
Mix the flour, baking powder and salt in a bowl. Beat the eggs and milk, add with the nuts and diced bacon, mix well. Divide the dough into the prepared muffin tin, gently press the cubes of feta onto the top of each muffin.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Take the tin out of the oven, allow to cool a little, remove the muffins from the tin and serve warm.
Backen
Ca. 30 Min. in der Mitte des auf 180 °C vorgeheizten Ofens. Herausnehmen, etwas abkühlen, Muffins aus dem Blech nehmen, lauwarm servieren.
