Bacon & spinach muffins

Bacon & spinach muffins

Total: 50 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / piece: 256 kcal
, Fat: 14 g
, Carbohydrate: 23 g
, Protein: 9 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To fry the bacon

150 g diced bacon
75 g baby spinach, coarsely chopped


300 g gluten-free flour, Schär
1 parcel gluten-free baking powder (Dr. Oetker)
¾ tsp salt
3 eggs
2 ½ dl lactose-free milk
100 g walnut kernels, roasted, roughly chopped
150 g lactose-free feta, cut into cubes
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12-hole muffin tin (each hole approx. 7 cm in diameter), greased

How it's done

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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.


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.

Good to know
Shelf life: These muffins taste best fresh

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