Bacon and Spinach Muffins
Savoury muffins are so versatile and easy to make. I usually make a batch on a Sunday to have on hand for the week, adding whatever veges I have on hand. These gluten free muffins are packed with protein so they are a great option for breakfast. Keep them in the fridge up to 5 days and reheat when you need a satisfying snack. My kids like them too as the spinach is chopped finely and doesn’t offend them too much.
Bacon and Spinach muffins
3 eggs beaten
1/3 cup tapioca flour
2 tablespoons ground flaxseeds
1 teaspoon baking powder
½ teaspoon baking soda
1 cup English spinach (finely chopped)
3 rashes diced bacon (or pancetta)
½ diced onion
sea salt and pepper to taste
1 teaspoon butter
Preheat oven to 160
Saute bacon in a little butter until crisp. Remove from pan.
Add onion and garlic and sauté on low heat until soft.
Add bacon into onion mixture and stir through spinach until wilted.
Allow to cool.
Whisk eggs with tapioca flour, flaxseeds and baking powder and baking soda.
Stir bacon mixture into eggs.
Add salt and pepper to taste
Spoon into patty cases and top with pepitas.
Bake for 20-25 minutes