I’ve been a bit aloof of late. I haven’t fallen off the face of the earth or decided that I no longer want to blog. Rather, I have started a new job, which I’m really excited about and I’ll be investing a lot of time in. So what does that mean for Wine and Olives? Naturally, it means that my blogging schedule will need to change. My usual three posts per week will likely change to two, maybe even one if I’m finding it tough to fit everything in. The way I see it is that I’d rather do a couple of really good quality posts each week than crowbar in an extra rushed one just for the sake of it.
So with that, I eluded to today’s post in my Mother’s Day gift guide. I made these gluten free spinach and caramelised onion muffins for a light lunch, served with a side salad of green leaves, red and white quinoa, walnuts and baby plum tomatoes, which worked really well. If you would like to make these muffins, you will need:
- 2 onions, diced
- 100g of fresh spinach, chopped
- 320g of gluten free self-raising flour
- 1/2 tbsp of sugar
- 1 tsp of salt
- 2 eggs
- 160ml of milk
- 120ml of olive oil, plus an extra glug to cook the onions
- 75g of grated parmesan cheese
- Add a glug of olive to a large pan and saute the onions until they caramelise. This will take 20-25 minutes. Now add in the chopped spinach, until it wilts. Remove the mixture from the heat and leave to cool.
- Combine the flour, salt and sugar in a large bowl and mix well. Now add the eggs, milk and oil to the mixture and combine until you have a smooth batter.
- Fold in the cooled spinach mixture. Spoon the batter into a muffin tray and a little grated parmesan to each muffin. Bake at 190c (fan) for around 18 minutes, or until the tops of the muffins are golden and a knife, when inserted into the muffin, comes away clean.
These muffins are seriously moreish. My mum is coeliac, which is why I used gluten free flour, but these work just as well using ordinary flour.
Have you ever made savoury muffins before? This was my first experiment with them and I think I’m now a convert. Although you wouldn’t catch me saying no to a sweet blueberry one.
I hope you are all doing well and I look forward to catching up with all of your blogs soon!