Bacon & spinach muffins

Total time: 50m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 256 Kcal, 9g Protein, 23g Carbohydrates, 14g Fat


  • To fry the bacon
  • 150 g diced bacon
  • 75 g baby spinach, roughly chopped
  • Muffins
  • 300 g gluten-free flour (Schär)
  • 1 parcel gluten-free baking powder (Dr. Oetker)
  • 0.75 tsp salt
  • 3 eggs
  • 2.5 dl lactose-free milk
  • 150 g lactose-free feta, cut into cubes
  • 100 g walnut kernels, toasted, roughly chopped
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased

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  • To fry the bacon

    Fry the bacon in a frying pan without any oil for approx. 2 mins., add the spinach, allow to wilt, leave to cool.
  • Muffins

    Mix the flour, baking powder and salt in a bowl. Beat the eggs and milk, add with the nuts and diced bacon, mix well. Divide the dough into the prepared muffin tin, gently press the cubes of feta onto the top of each muffin. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Take the tin out of the oven, allow to cool a little, remove the muffins from the tin and serve warm.
  • Backen

    Ca. 30 Min. in der Mitte des auf 180 Grad vorgeheizten Ofens. Herausnehmen, etwas abkühlen, Muffins aus dem Blech nehmen, lauwarm servieren.
  • Shelf life:

    These muffins taste best fresh

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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