Sundried Tomato, Feta & Spinach Muffins

• 2 tablespoons olive oil
• 1/2 onion finely chopped
• 1/4 cup sundried tomatoes choppes
• 1 cup spinach wilted and chopped
• 50 grams grated cheese opt.
• 125 grams feta
• 2 eggs beaten
• 1/2 cup water
• 1/4 cup oat milk or milk of choice
• 1/2 teaspoon salt
• 1 cup gluten free flour blend
• 1/2 cup flour standard, or increase GF flour
• 2 teaspoons baking powder

1. Gently heat 1 Tbsp of olive oil in a small pan and sautee onion until tender but not brown.
2. Remove from heat and add the chopped sundried tomato and spinach, combine.
3. In a large bowl, combine the egg, salt, water and milk - whisk together.
4. In a separate bowl, sift together the flours and baking powder.
5. Add the onion/tomato/spinach mix to the wet ingredients, along with the extra olive oil. Stir in the cheeses.
6. Gently fold in the dry ingredients.
7. Spoon the mix into 6 large or 12 medium muffin tins.
8. Cook, in a preheated oven (190deg) for approx. 15 minutes, until lightly brown on top and cooked through (allow longer if using larger muffin tin).

olive oil, onion, grated cheese, feta, eggs, water, milk, salt, flour blend, flour standard, baking powder

Taken from www.yummly.com/recipe/Sundried-Tomato_-Feta-_-Spinach-Muffins-1531339 (may not work)