Crustless Spinach Quiche Cups (Gluten Free)
1 Tbsp oil
¼ c onions, chopped finely
1 clove of garlic, chopped finely
1 10 oz bag of fresh spinach
1 c finely shredded Italian cheese or Mozzarella
Salt and Pepper, to taste
Saute onion, garlic and olive oil on medium heat for about 5 minutes. Add the spinach and about ¼ cup of water. Using medium heat, cook the spinach just until wilted, about 3-4 min. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
In a bowl whisk the eggs. Add the cheese, spinach, onion, and garlic and stir well. Fill muffin tins ¾ full. Fills about 8 muffin cups. Bake at 375 for 22-23 minutes or until toothpick comes out clean. Stores for about a week in the refrigerator.
**Try substituting ingredients for peppers, mushrooms, or anything else you like on your eggs.
Sweet Potato Muffins (Gluten Free)
¾ c tapioca starch
½ c brown rice flour
½ c quinoa flour
1 ¾ tsp xantham gum
½ c lightly packed brown sugar
1 tsp baking powder
½ tsp baking soda
1 1/2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 c mashed cooked sweet potato
¾ c buttermilk
2 large eggs, lightly beaten
3 Tbsp vegetable oil
2 tsp pure vanilla extract
1. Preheat oven to 375. Grease 12 standard muffin cups.
2. Whisk together the flour, xantham gum, brown sugar, baking powder, cinnamon, baking soda, nutmeg, and salt. In another large bowl, whisk together the sweet potato, buttermilk, eggs, oil, and vanilla. Add flour mixture and mix well.
3. Divide batter evenly among cups. Bake 16-18 minutes. Let cool complete on wire rack before storing. Freezes well.
Carrot-Squash Muffins (Gluten Free)
For all you moms out there wondering how to get your kids to eat veggies. If you are wondering how to not make them gluten free, just substitute 1 1/2 c of whole wheat flour for the brown rice, tapioca, and xantham gum.
½ cup butter, softened
½ cup brown sugar
2 large bananahs, mashed
6oz baby food squash
2 carrots, grated,
¾ c tapioca starch flour
¾ c brown rice flour
1 ½ tsp xantham gum
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1. Preheat oven to 375. Grease 12 standard size muffin cups.
2. In a mixing bowl, cream the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, xantham gum, baking soda, pumpkin pie spice, and salt. Spoon the batter into the muffin cups.
3. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans 5 minutes before removing to cool completely on a wire rack. Freezes well.