Low-Carb Savory Spinach and Feta Muffins

Ingredients

• 2 cups almond flour
• 1/2 cup grated parmesan cheese
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 5 eggs
• 1/3 cup olive oil
• 1/4 cup milk
• 5 ounces fresh spinach, chopped and wilted
• 3/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon butter

Method

1. 1

   Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

2. 2

   Melt the butter in a 9-inch skillet over medium heat, add the minced garlic and spinach, and cook, stirring, until the spinach wilts and most of the liquid evaporates, about 3 minutes. Set aside to cool slightly.

   3:00 · Wilt spinach
3. 3

   In a large bowl, whisk together the almond flour, parmesan, baking powder, baking soda, salt, pepper, and garlic powder.

4. 4

   In a separate bowl, whisk the eggs, olive oil, and milk until smooth.

5. 5

   Pour the egg mixture into the dry ingredients and stir until just combined.

6. 6

   Fold in the wilted spinach and feta cheese until evenly distributed throughout the batter.

7. 7

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

8. 8

   Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

   20:00 · Bake muffins
9. 9

   Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

   5:00 · Cool in pan