Spinach, Brie and Olive Muffins
Delicious spinach, brie and olive muffins perfect for a healthy breakfast on the go. Gluten, grain-free and suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
18 muffins 10 minutes
Cook Time
25 minutes
Servings Prep Time
18 muffins 10 minutes
Cook Time
25 minutes
  • 2 cups (300g) Blanched Almond Flour
  • 1 cup (125g) Cheddar cheese, grated
  • 1 cup (160g) Dry curd cottage cheese/SCD dripped yoghurt
  • 1 teaspoon Bicarbonate of soda
  • 6 Free range eggs, beaten
  • 4 cups (180g) Fresh spinach, washed and dried
  • 2 tablespoons Extra virgin olive oil
  • To taste Sea salt & Black pepper
  • 1/2 cup (72g) Brie cheese, cut into cubes
  • 9 Greek olives, sliced lenghtwise
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6. Grease two muffin trays with the olive oil.
  2. In a bowl mix the : almond flour, cheddar cheese, dry curd cottage cheese, bicarb, eggs, spinach and a pinch of salt and pepper.
  3. Using a tablespoon, scoop mounds of the mixture into muffin trays.
  4. Place olive slices and cubes of brie on top of each muffin mixture. Press down gently.
  5. Bake for 20-25 minutes or until golden brown. As always keep checking from 20 minutes as the almond flour is delicate when baking. Allow to cool completely before freezing.