Salmon, Spinach & Mushroom Muffins

These salmon & spinach muffins are the perfect gluten-free breakfast (or lunch) choice and super speedy to make when you're in a hurry. They can be adapted to include just about anything, but seeing as it’s #mentalhealthawareness week these ingredients are an apt choice personally for me, full of uplifting ingredients to help start the day on a good footing.

I find salmon to be a great brain-booster, full of omega 3 fatty acids, B vitamins, potassium and selenium; all great options for that feel good factor when you need a little help on a rainy day. In addition to containing even more powerful B vitamins, spinach is bursting with iron to deliver a good energy boost along with chlorophyll that is both healing and detoxifying. Eggs contain a healthy dose of protein, charging my energy levels up to tackle the day ahead...

Preparation time:
16 mins

Cooking time:
30 minutes

Oven temp:
180°C fan assisted, 200°C regular, gas mark 6
 

You will need:

6 eggs
150g Ground Almonds
200g Spinach
250g Mushrooms
100g Smoked salmon, cut into small strips
4 Tbsp. Cottage Cheese
100g Toasted Pine Nuts
Handful of Basil Leaves
100g Goats Cheese, Crumbled
Sprinkle of Pink Himalayan Salt & Black Pepper
1 Tbsp Creme Fraiche
Coconut Oil
 

Method:

Preheat the oven to 180°C and lightly grease some muffin trays. This recipe should create XX for you.

To begin, heat the coconut oil over a low heat in a frying pan and sauté the mushrooms until browned. Next add the spinach until it just starts to wilt and then take off the heat. Crack your eggs into a bowl and gently whisk, adding both the cottage cheese and crumbled goats cheese.

Cool all of the ingredients completely off - this really is important otherwise you'll end up with a mixture that resembles scrambled eggs more than muffins. Once cooled, mix in the mushrooms and spinach. Finally, add the salmon, ground almonds, basil leaves and salt & pepper to taste and give the mixture a good stir. Spoon the mixture into your muffin cases and pop into the oven for about 20 minutes or until browned on top. Once ready serve with a good dollop of crème fraiche and a sprinkling of toasted pine nuts to add that extra crunch and texture to the final dish.

If you're loving your spinach at the moment, try out my spring onion and spinach tart. Rich in vitamins and minerals, it's quick and easy to bake. You'll be enjoying it in no time.