Swiss chard, squash and feta muffins (gluten-free)
- cooking spray (or butter for the muffin pan) (makes ca 16-18 muffins)
- 1 TM of olive oil
- 255g cubed kuri/sunshine winter squash, cut 1/2-inch cubes
- salt and pepper to taste
- 4-6 large Swiss chard leaves, chopped (stems discarded)
- 1/4 cup sunflower seeds kernels, roasted, unsalted
- 1/4 cup kalamata olives, chopped
- 1 roasted sweet red bell pepper, cut into small dice
- 100g cubed sheep milk feta (full-fat)
- 2 teaspoons whole-grain mustard
- 1 TB chopped fresh oregano (or 1/2 TB dried)
- 2 large eggs, lightly beaten
- 180 ml non-flavored almond milk
- 1.5 cups gluten-free all purpose baking mix (or regular all-purpose flour)
- 0.5 cup almond meal
- 4 teaspoons aluminum free baking powder
- 1 teaspoon fine-grain sea salt
- Preheat oven to 405F / 200C, with rack in the top third. Grease 2 12-hole muffin pans and set aside.
- Arrange raw cubed kuri squash in a single layer on a baking sheet lined with aluminium foil, drizzle with olive oil, salt and pepper, and bake for 15 - 25 minutes so that the squash is mostly cooked, but not mushy or dry. Set aside to cool.
- In a bowl beat the eggs and almond milk together, and add the mustard. (Tip: instead of salt, I often add 1 TB of feta brine).
- In another bowl, mix the flour and baking powder, add in some salt and a generous dose of freshly ground black pepper,
- Add flour to the egg liquid and mix until smooth.
- Gently fold in the Swiss chard, sunflower seeds, olives, red bell pepper, and feta. At last, fold in the baked squash.
- Spoon the mixture into the muffin prepared pan, filling each hole 3/4 full.
- Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack.