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16 Dec, 2019

Spinach & sun-dried tomato muffins



Food processor or blender
Muffin tray
Muffin cases


6 eggs
75g spinach
35ml rapeseed oil
50g buckwheat flour (or other gf flour)
125g ground almonds
1 tsp baking powder
100g sweetcorn
200g courgette, grated
60g sun-dried tomatoes, roughly chopped
15g flaked almonds
Salt and cracked black pepper


  1. Preheat the oven to 170 degrees and line a muffin tray with cases.
  2. Blend together the spinach, eggs, rapeseed oil, a pinch of salt and pepper. Transfer the mixture into a large mixing bowl.
  3. Whisk in the ground almonds, flour and baking powder. Then fold in the grated courgette, sweetcorn and three quarters of the sun-dried tomatoes.
  4. Divide the mixture evenly between the muffin cases then top with the remaining sun-dried tomatoes and flaked almonds. Bake in the oven for 20 minutes then allow to cool on a wire rack. Enjoy!