Eggless Spinach & Cheese Muffins with Whole Wheat and Almond Flour

If you love cheese then you will surely like these muffins.  This was lying in my drafts for a long time and was the time when we started eliminating Wheat from our diet and started to try out recipes with Almond flour. So I had used a combination of Wheat and Almond flour. These muffins make a perfect substitute for bread rolls or bread along with some soup. Much more nutritious than regular bread because of the cheese, milk and almond flour. If you do include Wheat as a part of your diet, do try this out and let me know how you liked it.

Preparation Time -

Cooking Time -

Serves – Makes around 18

Ingredients

Butter - 2 Tsp

Small red onion - 1/2 small   

Whole Wheat flour – 1 3/4 Cup (Original recipe uses 2 3/4 Cup AP Flour)

Almond Flour – 1

Baking powder -   2 1/2 Tsp

Cayenne pepper – 1 1/2 Tsp (Adjust this according to your taste)

Cheddar cheese -   2 cups grated

Milk – 1 Cup

Ener-g egg replacer – 1 1/2 Tsp + 3 Tbsp Water (Instead of 1 egg)

Baby spinach – 4 oz roughly chopped

Method

1) Heat a pan, add the butter once it melts add the chopped onion and saute till translucent.

2) In a wide bowl add the whole wheat flour, almond flour, baking powder, cayenne penner and combine thoroughly.

3) Preheat the baking oven to 325 Degrees Fahrenheit and like a baking tray with muffin liners.

4) In another bowl spoon the ener-g egg replacer and add the warm water and using a whisk mix thoroughly. Now add the milk and add the onions, spinach, cheese and combine.

5) To this slowly add the flour little by little and combine thoroughly. You will be getting a thick mix. Now spoon it in the muffin cups till 1/2 of the liner and bake it for around 20-25 minutes till a knife inserted in the center comes out clean.

Notes  - This recipe has been adapted in from  The hummingbird bakery cookbook. The original recipe uses 2 3/4 all purpose flour, but I substituted it with Whole Wheat and Almond flour. Because of the substitution the muffins didn’t rise much but they tasted yummy. Also I added 1/2 Tsp more pepper because the almond flour gives a slightly sweet taste to the batter. Also I felt instead of using milk if substituted with butter milk the muffins would rise better when using a egg replacer. The muffins taste best when fresh and hot out of the oven, so if you think 18 muffins will be little more to be used up on the same day, try halving the ingredients.

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