Gluten-free spinach and smoked cheese muffins
( MAKES 9 )
Photo by Jan Bilton
These are great served warm with butter and tomato chutney. The spinach can be chopped in a food processor if you'd rather.
- Preheat the oven to 170C. Lightly oil 9 x ⅓-cup muffin holes.
- In a large bowl, beat the eggs, oil, yoghurt, shallots and grated cheese. Sift in the flour, baking powder, salt and smoked paprika and mix until just combined. Fold in the spinach.
- Spoon into the prepared muffin holes to the three-quarter mark. Bake for about 20-30 minutes or until a skewer inserted in the centre comes out clean. Rest for five minutes before removing from the pans.