for 12 pieces

To fry the bacon

150 g	diced bacon
75 g	baby spinach, coarsely chopped

Muffins

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

How it's done

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.

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