Savory spinach and mushroom muffins

Muffins do not have to be just a sweet food, you can innovate and include them in your diet during lunch or dinner, combining some salty ingredients. These delicious and nutritious pancakes are gluten free since they do not have any type of dough. To make them, all you need is a steel or silicone muffin tin.

Ingredients (makes 12 muffins)

– 300 gr of fresh spinach
– 4 medium eggs
– 1 cup of mozzarella cheese
– 200 gr of mushrooms
– Half a cup of cream, or your lightest option, cream cheese
– A little olive oil (to cook the mushrooms)
– Salt and pepper to taste

Preparation

1. Preheat the oven to medium heat.

  • 2. Heat a little olive oil in a pan and sauté the mushrooms until golden brown (approximately 5 minutes). Lay aside.
  • 3. In a pot, place a little water and cook the spinach over medium heat for 4 minutes. Drain very well until all excess water is removed.
  • 4. In a large bowl, beat the eggs. Add the mushrooms, mozzarella and cream cheese, season and mix.
  • 5. Brush the muffin tin holes with oil or butter.
  • 6. Divide the preparation filling the holes of the tray to the raz.
  • 7. Bake for 20 minutes or until a knife inserted into the mixture comes out dry.
  • 8. Let cool and unmold.

Enjoy these delicious salty bites!

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