https://calgaryavansino.com/recipes/spinach-squash-feta-muffins/
Ingredients
- 500g butternut squash, peeled and chopped into 1.5cm pieces
- 90g coconut oil, melted (plus 2 tbsp to use when roasting squash)
- 60g organic butter (ideally from grass-fed source), cubed
- 40g spring onion, finely chopped
- 100g baby spinach leaves
- 140g brown rice flour
- 80g quinoa flour
- 40g tapioca starch
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp fresh rosemary, finely chopped (and a few extra sprigs)
- 3 medium organic eggs
- 200g organic feta
- 2 tsp dijon mustard
- 1 tbsp chia seeds
- 1 tbsp brown linseeds
- 1 tbsp golden linseeds
- a good pinch of himalayan salt
- 4 cups butternut squash, peeled and chopped into 1.5cm pieces
- 1/2 cup coconut oil, melted (plus 2 tbsp to use when roasting squash)
- 1/2 cup organic butter (ideally from grass-fed source), cubed
- 1/3 cup spring onion, finely chopped
- 4 cups baby spinach leaves
- 1 cup brown rice flour
- 2/3 cup quinoa flour
- 1/3 cup tapioca starch
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp fresh rosemary, finely chopped (and a few extra sprigs)
- 3 medium organic eggs
- 1 and 1/2 cups organic feta
- 2 tsp dijon mustard
- 1 tbsp chia seeds
- 1 tbsp brown linseeds
- 1 tbsp golden linseeds
- a good pinch of himalayan salt
I am very fond (understatement) of Bodyism’s savoury muffins, so I asked if we could share their recipe with you all. Here is the secret to making these clean and lean creations…
Preheat your oven to 190C/170C fan or 375F/gas mark 5. Place the squash on a baking tray and drizzle with 2 tbsp of melted coconut oil. Sprinkle with salt and roast in the oven with a few sprigs of fresh rosemary for approximately 30 minutes, or until tender when pierced with a knife. Once cooked, reduce the oven to 180C/160C fan or 350F/gas mark 4.
Meanwhile, in a pan heat up the butter and gently cook the spring onion until translucent. Add in the spinach and cook down until wilted. Leave to cool.
In a separate bowl, mix the flours, tapioca, baking powder, baking soda, a good pinch of salt and the finely chopped rosemary.
Once cooked, blend half of the roasted squash in a food processor. Beat the eggs in a small bowl and add the blended squash; mix to incorporate.
Fold the squash and egg mix into the dry ingredients. Add the remaining roasted squash, along with the chopped spring onion, spinach, eggs, 1 cup/130g feta, remaining melted coconut oil and the mustard. Stir really well.
Mix the seeds together in a small bowl. Line a muffin tray with paper cases. Divide the mixture equally between the muffin cases and finally, sprinkle with the remaining feta, followed by the seeds and a few rosemary leaves.
Bake for approximately 35-45 minutes in the oven (if the seeds start to brown too quickly, cover with foil). Test with a skewer – if the skewer comes out clean then remove from oven and transfer to cooling rack to cool.
For more recipes and to read all things Clean and Lean, visit the Clean & Lean Life online magazine at: www.cleanandlean.com
