GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD)

These Butternut Squash, Bacon and Spinach Muffins are seriously good. They’re not dry or too eggy like some savoury muffins can be. Perfect for a healthy snack or great for a child’s lunchbox, there is no reason not to make them. Not only are they free from gluten and grains but they are easy to make and they freeze really well. I’m sure I’m not the only person who thinks the combination of butternut squash, bacon and spinach is epic. Combine that with two delicious cheeses and…well I will let you decide for yourself.

I am so grateful that I can eat so many cheeses on SCD. I have always tolerated lactose-free dairy well and I absolutely love cheese in particular. It is delicious on it’s own as part of a midnight tapas board or grated on some veggie noodles for dinner. One of the cheeses I have fallen in love with since beginning SCD is dry curd cottage cheese. In Ireland and the UK, it is available in Polish shops and now even in my local Tesco. You’ll find it in a red packet, which is the full fat version. It’s called “Twarog”. If you’re based in the U.S., you will find it under the name dry curd cottage cheese or farmer’s cheese. It should not be confused with regular cottage cheese which is not SCD-legal.

On its own, it is not the tastiest cheese in the world but it has the perfect texture for creating many delicious sweet and savoury dishes. I love using it to make grain-free quiches in particular or dressing up otherwise boring salads. My daughter loves eating it so much that quite a few spoonfuls of it went missing during recipe testing!

Don’t think of these  Butternut Squash, Bacon and Spinach Muffins solely as a breakfast dish because of the eggs. I love to have these as an afternoon snack also. I’ve recently cut down on my (natural) sugars to heal my body from my Crohn’s flare a few months ago. Before, snacks to me always had to be sweet. Now, I have learned that I should eat good food that nourishes me all day and a snack doesn’t always mean a cake or a cookie.

Print Recipe

Butternut Squash, Bacon and Spinach Muffins

Delicious muffins for breakfast on the go or a healthy afternoon snack. Gluten, grain-free and suitable for the Specific Carbohydrate Diet (SCD).

Prep Time

10 minutes

Servings

Ingredients

• 1 Butternut squash, peeled and chopped into cubes
• 4 Bacon slices (rashers), chopped small
• 3 tablespoons Extra virgin olive oil
• 6 Free range eggs, beaten
• 2 cups (300g) Blanched Almond Flour
• 1 cup (225g) Dry curd cottage cheese/Polish cheese "twarog"
• 1 cup (100g) Cheddar cheese, grated
• 1 teaspoon Bicarbonate of soda
• Sea salt
• Black pepper
• 1 cup (225g) Fresh spinach, washed and dried
• 2 tablespoons Butter (soft)

Prep Time 10 minutes Servings Ingredients 1 Butternut squash, peeled and chopped into cubes 4 Bacon slices (rashers), chopped small 3 tablespoons Extra virgin olive oil 6 Free range eggs, beaten 2 cups (300g) Blanched Almond Flour 1 cup (225g) Dry curd cottage cheese/Polish cheese "twarog" 1 cup (100g) Cheddar cheese, grated 1 teaspoon Bicarbonate of soda Sea salt Black pepper 1 cup (225g) Fresh spinach, washed and dried 2 tablespoons Butter (soft)

Instructions

1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
2. Spread out the butternut squash and bacon on two baking trays lined with parchment paper. Toss with olive oil and season with pepper. You don't need salt because of the bacon. Bake for 30 minutes until brown but not burnt.

   
3. While the butternut squash and bacon is in the oven, mix the almond flour, two cheeses, bicarbonate of soda in a large bowl. Make a well in the centre and add the beaten eggs.

   
4. Mix well and add a little salt and pepper to season. Once cooked, add in the butternut squash and bacon and the spinach. Mix well.

   
5. Turn down the oven temperature by 20 degrees. Grease two muffin trays (or enough to hold 18 muffins) with the soft butter. Next, add parchment squares by sticking them down into the muffin trays. Add approx. two tablespoons of mixture to each muffin hole.
6. Bake in the oven for 20-25 minutes until lightly brown but not burnt. Begin checking them from 20 minutes onwards.

   

Share this Recipe