Gluten-free spinach and smoked cheese muffins

Name: Gluten-free spinach and smoked cheese muffins
Yield: 9
Ingredients: 4 large Eggs (Main); 3 Tbsp Canola oil; 3 Tbsp Plain yoghurt; 2 small Shallots, diced; ¾ cup Smoked cheese, grated (Main); ¾ cup Gluten-free self-raising flour (Main); 1 tsp Gluten-free baking powder; ½ tsp Salt; ½ tsp Smoked paprika; 200 g Spinach leaves, choose young ones, finely chopped (Main)

Makes: 9

Jan Bilton

Food writer and cookbook author.

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These are great served warm with butter and tomato chutney. The spinach can be chopped in a food processor if you'd rather.

Ingredients

4 large	Eggs (Main)
3 Tbsp	Canola oil
3 Tbsp	Plain yoghurt
2 small	Shallots, diced
¾ cup	Smoked cheese, grated (Main)
¾ cup	Gluten-free self-raising flour (Main)
1 tsp	Gluten-free baking powder
½ tsp	Salt
½ tsp	Smoked paprika
200 g	Spinach leaves, choose young ones, finely chopped (Main)

Directions

Preheat the oven to 170C. Lightly oil 9 x ⅓-cup muffin holes.
In a large bowl, beat the eggs, oil, yoghurt, shallots and grated cheese. Sift in the flour, baking powder, salt and smoked paprika and mix until just combined. Fold in the spinach.
Spoon into the prepared muffin holes to the three-quarter mark. Bake for about 20-30 minutes or until a skewer inserted in the centre comes out clean. Rest for five minutes before removing from the pans.