Savoury Green Muffins

Veggies ✅️ Bone Broth ✅️ Gluten Free ✅️⁠ These Savoury Green Muffins are made with Great Guts Mayo for gut-loving goodness… Perfect for brekkie & lunchboxes⁠.

GF | RSF
Makes 10⁠
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Ingredients:⁠
200g baby spinach⁠
1 green capsicum, finely diced ⁠
1 cup unsweetened nut milk ⁠
1/4 cup Gevity Rx Great Guts Mayo⁠
1/4 cup extra virgin olive oil⁠
2 free-range or organic eggs⁠
2.5 cups GF plain flour⁠
3 tsp baking powder⁠
1/2 tsp baking soda⁠
1 tsp salt⁠
2 tsp dried thyme⁠
2 tsp black pepper⁠
200g crumbled feta cheese (optional) ⁠
4 spring onions, finely sliced⁠
2 tbsp pepita seeds⁠
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What to do:⁠
1. Preheat your oven to 200°C fan-forced. Line a standard muffin tin with paper liners or lightly grease with olive oil spray.⁠
2. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the green capsicum and cook for 2–3 minutes until slightly softened. Add the baby spinach and a pinch of salt. Cook for another 2–3 minutes until wilted. Remove from heat and set aside to cool slightly.⁠
3. In a large bowl, whisk together the milk, Great Guts Mayo, olive oil and eggs until smooth and creamy.⁠
4. In a separate bowl, combine the plain flour, baking powder, baking soda, salt, thyme and black pepper.⁠
5. Add the dry ingredients to the wet mixture and stir until just combined. Fold through the cooked spinach, capsicum, spring onions, and crumbled feta until evenly distributed.⁠
6. Divide the batter evenly between 10 muffin liners, filling each to the top. Sprinkle pepita seeds over each muffin for extra crunch.⁠
7. Bake in the centre of the oven for 20–25 minutes, or until golden on top and a skewer inserted into the centre comes out clean.⁠
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm, or store in an airtight container in the fridge for up to 4 days.⁠