These are great served warm with butter and tomato chutney. The spinach can be chopped in a food processor if you'd rather.
|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||Smoked paprika|
|200 g||Spinach leaves, choose young ones, finely chopped (Main)|
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- 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.