Spinach and Goat’s Cheese Savoury Muffins

Preparation

15 mins

Cooking

25 mins

Makes

8 Muffins

Low FODMAP serve

1 Muffin

Our delicious Spinach and Goat’s Cheese Savoury Muffins are packed with flavour and goodness! Made with our world first low FODMAP plain wheat flour, these muffins are perfect lunchbox fillers or afternoon tea snacks. Create your favourite flavour by swapping and changing the veggies and double the recipe if you’re entertaining or just want more muffins to last the week! These muffins are quick and easy to make and taste sensational when served warm and with a refreshing low FODMAP side salad. These muffins are great for the whole family to enjoy whilst avoiding bloating and any other tummy troubles!

What you'll need

¾ cup + 2 tablespoons (200mL, 6.8 fl oz) lactose free milk (Liddell’s)

2 tablespoons (25g) unsalted butter

100g baby spinach leaves

1 ⅔ cup (250g) Lo-Fo Pantry All Purpose/Plain Flour

2 teaspoons (13g) baking powder

1 teaspoon (6g) bicarbonate of soda

Pinch (1g) salt

⅔ cup (50g) finely grated parmesan

1 (55g) XL egg

½ cup (120g) soft goat's cheese

8 cherry tomatoes, diced

Process

Step 1

Preheat oven to 200°C/180°C fan-forced. Line 8 of the holes of a 12 capacity muffin tin with large patty pans.

Step 2

Heat the butter and milk in a pan over a medium heat then add in spinach and wilt for 1 minute. Remove the mixture from the heat and then blend.

Step 3

Sift the flour, baking powder, bicarb soda and salt into a large mixing bowl. Then add in parmesan, egg, tomatoes and the blended spinach mixture. Crumble in the goat’s cheese and gently fold mixture.

Step 4

Evenly distribute mixture into the 8 prepared muffin tins. Bake for 20minutes or until well risen and golden. Transfer to a wire rack to cool. Serve with butter.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet