Muffins aux épinards ( sans gluten)



Des petits gâteaux salés avec des flocons de pois chiches pour plus de satiété....
4 personnes
35 minutes
non disponible

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Ingrédients

Préparation


Etape 1

Faire tremper les flocons de pois chiches dans la crème

Etape 2

Faire sauter les épinards dans un peu d'huile d'olive avec le bouillon végétal et la poudre d'ail.Essorer, réserver.

Etape 3

Dans un saladier mélanger les flocons avec les épinards cuits, le yaourt, la fêta , les oeufs battus , le sel et le poivre.

Etape 4

Remplir des moules à muffins de la préparation et cuire au four à 180° pendant 20 minutes.


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