Spinach and feta muffins are a delightful savory treat that marries the earthy tones of spinach with the tangy bite of feta cheese. Perfect for any time of the day, these muffins are made sugar-free with the use of allulose, making them a suitable and guilt-free choice for diabetics or those watching their sugar intake. The aroma of freshly baked muffins with hints of garlic and onion creates a inviting scent, while the visually appealing contrast of the dark spinach with the white specks of feta makes them as pleasing to the eye as to the palate.
Ingredients
Serving Size
- Makes 12 muffins
From Your Pantry
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons allulose
- 1/4 cup olive oil
- 2 large eggs
Additional Grocery Items Needed
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 cup unsweetened almond milk
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, sift together flour, baking powder, salt, pepper, garlic powder, and onion powder.
- In another bowl, whisk together the allulose, olive oil, eggs, and almond milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fold in the chopped spinach and crumbled feta cheese until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Add a small pinch of nutmeg to the batter to enhance the flavors of spinach and feta.
- Ensure not to overmix the batter as it can make the muffins dense.
Serving Suggestions
These muffins pair beautifully with a light salad for a quick lunch or can be served as part of a brunch spread. They’re also perfect for a grab-and-go breakfast. For an extra touch, serve them warm with a dollop of cream cheese or a drizzle of olive oil.
Nutrition Facts per Serving
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 200mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars (Allulose): 3g
- Protein: 5g
- Allergens: Feta Cheese (Dairy), Eggs, Wheat
Feel free to share this recipe with friends and family, and don’t hesitate to add your own twist to make it uniquely yours. Experimenting with different herbs or adding other vegetables can bring new flavors and textures to these delightful muffins.
