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Made with feta love muffins

Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
12 muffins

Description

A little spinach for the strength, and pine nuts to make it cute. Why not? Homemade is so good. Recipe taken from Madame Labriski's orange book Ces muffins dont tout le monde parle, page 72.

Ingredients

¼ cup
Madame Labriski date purée
75 g
2
eggs
½ cup
vegetable drink (or milk)
115 g
1 tbsp.
baking powder
15 ml
¼ tsp
salt
1.25 ml
1 tsp
garlic powder
5 ml
2
pinches of pepper
2 tbsp.
hemp seeds, shelled (or flax seeds)
20 g
1⅔ cup
quinoa, cooked and cooled (equivalent to 90 g (½ cup) dry)
300g
1 cup
gluten-free flour (or whole wheat)
120 g
⅓ cup
pine nuts, toasted (or chopped almonds)
45 g
½ cup
blanched spinach, drained and chopped (see note at bottom of recipe)
95 g
¾ cup
feta cheese, crumbled
115 g
2
green onions, finely chopped

Directions

Step 1
Preheat the oven to 180°C (350°F).
Step 2
Place the parchment paper or silicone cases in the muffin pan.
Step 3
In a bowl, mix the date puree, the eggs, and the vegetable drink.
Step 4
Stir in baking powder, salt, garlic powder, pepper, and shelled hemp seeds.
Step 5
Add all other ingredients and mix well.
Step 6
Pour the dough into the muffin pan.
Step 7
Bake for 30 minutes.

Tips

For the spinach, you can use frozen spinach, previously thawed and drained, or blanch 3 cups (135g) of fresh spinach. Be sure to remove excess water before adding them to the recipe.

Nutritional facts

Nutrition Description:
For 1 muffin:
Calories:
150
Fat:
7 g
Carbs:
18 g
Fibre:
2 g
Protein:
6 g