Bacon Spinach Muffins

Total time: 50m
Preparation Time: 20m

For 12 pieces

Nutritional Information

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


  • Speck braten
  • 150 g diced bacon
  • 75 g baby spinach, grob gehackt
  • Muffins
  • 300 g gluten free flour (Schär)
  • 1 Päckli gluten free baking powder (Dr. Oetker)
  • 0.75 TL salt
  • 3 eggs
  • 2.5 dl lactose free milk
  • 150 g lactose free feta, in Würfeli
  • 100 g walnuts, geröstet, grob gehackt
  • Utensils
  • Für ein Muffinsblech mit 12 Vertiefungen von je ca. 7 cm Ø, gefettet

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  • Speck braten

    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, press the feta onto the tops of the muffins. 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 lukewarm.
  • Backen

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

    Schmeckt frisch am besten

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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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