Around the same time, my Mom dropped off a book she'd picked up at the thrift store entitled, Gloria's Glorious Muffins; over 200 pages of muffin recipes, including an entire chapter devoted to the elusive savory/dinner muffins. Many of the recipes intrigued me, but when I saw 'Spanikopita Muffins' I practically began to drool. Since going gluten-free I've been able to recreate many dishes, but I had yet to attempt the spinach and feta deliciousness that is spanikopita.
Inspired by a recent gluten-free muffin success that yielded a fabulous texture, I decided to attempt to convert Gloria's spanikopita recipe. The resulting recipe is gluten-free and soy-free but not dairy-free, which means the boy cannot enjoy them, but sometimes a Momma's just got to do something for herself right?
The results not only tasted amazing, the texture was perfect, remniscent of 'real' muffins. I have been eating these savoury muffins for a week straight (I made two batches last week) and they are still a delight to eat. The only downfall is that they stick to the paper liners, so a little patience is required if you don't want to be eating the paper along with the muffins. I like them warmed up just a tad in the microwave; seriously they are so good, I ate two (I just couldn't seem to stop at one) at coffee bread every morning last week.
Since this recipe was originally gluten-full feel free to replace the various flours with 1.5 cups of whole wheat and 1.5 cups of white flour and omit the xantham; I'm certain they'll be delicious.
Gluten-Free Spanikopita Muffins
(adapted from Gloria's Glorious Muffins)
- 1 cup Sorghum Flour
- 1 cup Brown Rice Flour
- 1 cup Tapioca Starch
- 1 tbsp baking powder
- 1 tsp xantham gum
- 1.5 cups of vegetable or chicken stock
- ¼ cup olive oil
- 1 egg
- ½ cup cottage cheese
- 1 cup crumbled feta cheese
- 1 cup chopped fresh spinach *
- 2 cloves garlic, minced
- 1 Tbsp honey
- Preheat oven to 375F and prepare muffin tins with paper liners.
- Whisk dry ingredients together in a medium bowl.
- In a separate bowl blend together the wet ingredients.
- Mix the ‘add-ins’ into the wet ingredients.
- Add dry ingredients into the wet and mix until just blended. The batter will be thick.
- Spoon into prepared muffin tins, they will be slightly fuller than the muffin cups.
- Bake for 30 minutes, rotating once half way, until browned and firm to the touch.
- Allow to sit in the muffin tins 10 minutes before removing to a rack to cool.
- Brush tops with olive oil (don’t worry if they look greasy, the oil will absorb quickly and keep the tops from getting crumbly).
- Enjoy the yummy deliciousness!
Yield: 12 muffins
* The original recipe called for 1/2 cup of either fresh or frozen chopped spinach, but I found that wasn't enough with fresh. If using frozen, make sure you wring out as much mouisture as possible and would recommend using only 1/2 cup.