These Gluten-Free Spinach Muffins are easy to make and perfect for any occasion. This time I made them with gluten-free flour to meet my guests’ needs. Serve as an appetizer or, in my case, for a casual dinner. Try them too, you’ll love them.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Gluten-Free Spinach Muffins
- 1 egg
- 3.5 oz spinach, cooked, boiled
- 1 cup gluten-free bread flour (Nutrifree)
- 3.5 oz milk
- 0.7 oz Parmesan
- 0.7 oz Emmental
- 3.5 oz ricotta
- 1/2 packet instant yeast for savory preparations
- 1 tsp salt
Tools for Gluten-Free Spinach Muffins
- Muffin Pan for muffins
- Cutting Board
Steps for Gluten-Free Spinach Muffins
The first step is to cook the spinach. If using frozen spinach, boil for a couple of minutes in salted water; if using fresh spinach, place them in a pot with a drizzle of oil and cover with a lid. Cook over low heat for 2/3 minutes, stirring occasionally. Once cooked, let them cool slightly, then squeeze them very well with your hands: they must lose all the water, otherwise, they will make the dough too soft.
In a bowl, crack the egg, add a pinch of salt, then add the grated Parmesan and Emmental, mix well with a fork to combine the ingredients, then also add the oil, milk, and ricotta.
Mix everything together, then gradually add the flour, continuing to stir, and finally add the sifted baking powder.
Chop the spinach with a knife and add them to the mixture. Stir again with the fork.
Line the muffin pan with paper or silicone cups, then fill them with the batter about 2/3 full. Be careful not to fill them more, otherwise, they will overflow during baking.
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Bake the Gluten-Free Spinach Muffins at 340°F (170°C) and let them cook for about 25 minutes, always adjust according to your oven, they should be golden on the surface. Always perform the toothpick test before taking them out of the oven to check for doneness.
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