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Spinach and feta muffins
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- 40 g unsalted butter, cut into pieces, plus extra for greasing
- 130 g fresh English spinach
- 40 g sun-dried tomatoes
- 100 g yoghurt
- 2 eggs
- 30 g rice bran oil
- 60 g water
- 80 g brown rice flour (see Tips)
- 30 g gluten free cornflour
- 20 g buckwheat flour (see Tips)
- 1 tsp gluten free baking powder (see Tips)
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 pinch ground black pepper
- 80 g Danish feta, cut into pieces (approx. 1 cm)
- per 1 portions
- 1151.3 kJ / 274 kcal
- 8.3 g
- 21.9 g
- 16.5 g
- Saturated Fat
- 7.5 g
- 2.7 g
- 560.5 mg