Cheese and Spinach Potato Muffins Recipe

These cheese and spinach potato muffins are full of wholesome gluten free ingredients and make for a delicious and nourishing snack.  

Savory muffins have always been a favourite of mine, which is why I wanted to create my own gluten free version that is full of wholefoods.  I love this alternate take on regular savory muffins as they are easy to make, inexpensive, and are made on a potato base rather than flour, which is partly what makes these so good!

Serves – 8 Large muffins.

Recipe Ingredients

• 1 ½ cups of mashed white potato- cooled
• ½ cup buckwheat flour
• 1 cup of shredded cheese
• 100g of feta- crumbled
• 70g of spinach- chopped
• 2 eggs
• 1 medium brown onion- diced
• ½ cup of olive oil- plus extra for onions
• ½ cup of milk of your choice
• 2 teaspoon of baking powder
• Generous pinch of salt and pepper

How to

1. Preheat the oven to 180^oC. Grease a muffin pan of your choice (I used a large 6 cup pan).
2. Heat a dash of olive oil in a frypan over medium heat. Add the diced onion and cook for a few minutes, stirring occasionally, until translucent. One cooked, transfer to a large mixing bowl.
3. In the large mixing bowl add the cooled mashed potato, buckwheat flour, shredded and feta cheese and spinach and mix until combined.
4. Stir in the eggs, olive oil, milk of your choice, baking powder and salt and pepper and mix until all the ingredients are combined.
5. Spoon the muffin mixture into the pan and cook in the oven for 25 minutes, or until golden brown and cooked through.

These are best served warm!

Recipe created by:- Tabitha Willett ©