They look good, don’t they! And they tasted really nice too!
Baking for our girls is not something I do often, just because I’m usually stumped by the lack of ingredients I can use. But today I decided that it was about time I tried to come up with some baked staples for our family, given how little I can buy from the shop! Finding a recipe online was a challenge but I finally came across one which I could adapt for the basic muffin recipe. It is from a blog called Aunt Mae’s and you should check it out as she’s got other great looking gluten free and dairy free recipes, including plenty of muffin recipes and variations. It was a simple recipe so we made it together, which felt really special, as although the girls often help me bake, they usually can’t then eat the finished product. This time it was different and they were excited!
Here’s the recipe, which is mostly Aunt Mae’s but with a few alterations and additions of my own…..
- 100g precooked ham/bacon or similar – I used Mattessons sausage as it is one of our safe staples but you could also fry off bacon and chop it fine.
- 2 blocks frozen spinach
- 1 cup rice flour
- 1/4 teaspoon salt
- 2 teaspoons gluten free baking powder
- 1/2 cup oat milk (or other safe milk option)
- 2 tablespoons sunflower oil
- 1 beaten egg
Preheat the oven to 200 degrees Celsius (fan 190)
Finely chop the ham or alternative that you are using and set aside.
Defrost the blocks of spinach in the microwave and set aside to cool.
Combine rice flour, salt and baking powder in a large bowl.
Combine oat milk, beaten egg and oil in a separate bowl.
Once the spinach has cooled squeeze all the water out and chop it with scissors to break it up well. If you want to use fresh spinach you would need to wilt it thoroughly in a pan and squeeze all the water out in the same way.
Add the wet ingredients to the dry ingredients and stir until just moistened. Muffins don’t like to be over mixed so literally about 10 stirs should do it. Dump in the ham and spinach and stir another 2-3 times to mix them through.
Line a muffin tin with muffin cases and fill each one around 3/4 full.
Bake for 18-22 minutes until they are slightly golden on top and spring back slightly when touched. Place on a wire rack to cool.
Aunt Mae’s original recipe includes marmalade (although you could use jam or apple sauce) which makes them less crumbly. We left this out and they held together OK without it.
Look at them! And they were so scrummy that we all had a couple, in fact my 2 year old had 3!
Aunt Mae suggests some variations which I’m looking forward to trying. We’re limited in options but you might like to try…..
- apple and cinnamon
- lemon poppy seed
- cheese and mustard
- herbs and onion
If we make any more I’ll add them but in the meantime please add your own variations or recipes below. It would make my day!