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Spinach and greek cheese muffins

  • Servings: 12
  • Prep Time: 20 min
  • Total Time: 1 hour

Ingredients

  • 2 small zucchinis, grated
  • 3 ½ oz / 100 gr frozen spinach, chopped fine
  • 3 ½ oz / 100 gr Greek cheese, crumbled
  • 3 ½ oz / 100 gr yellow cheese, shredded
  • 3 eggs
  • 1 ½ cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon mixed herbs
  • ¼ cup sundried tomatoes, chopped

Instructions

  1. Preheat the oven to 350ºF / 180ºC and brash 12 sections muffin tray with oil or butter to prevent from sticking.
  2. In a large bowl, combine the almond flour, baking powder, salt, mixed herbs and eggs and stir to combine. Then add the grated zucchini, spinach, Greek cheese, yellow cheese, sun-dried tomatoes and stir again to combine.
  3. Pour the mixture into the muffin tray and if you desire you can add a bit more Greek cheese on the top, then transfer into the oven and bake until the become golden – about 40 min.

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