Servings: 12
Prep Time: 15 Min.
Cook Time: 22-25 Min.
Marinate: 30 Min.

* 1 (10 oz.) pkg. frozen spinach, thawed, drained and squeezed
* 1 1/4 c. sorghum flour
* 1/2 c. quinoa flour
* 1/3 c. tapioca starch
* 2 Tbsp. packed brown sugar
* 1 1/2 tsp. xanthan gum
* 1 Tbsp. gluten free baking powder
* 1/4 tsp. salt
* 2 tsp. dried oregano
* 2 eggs
* 3 Tbsp. canola oil
* 1 c. water
* 1 tsp. cider vinegar
* 1/2 c. cubed feta cheese
* 1 c. snipped dry-packed sun-dried tomatoes

1. In a microwavable bowl, defrost spinach. Drain and squeeze out excess moisture. Chop coarsely.
2. In a large bowl or plastic bag, combine sorghum flour, quinoa flour, tapioca starch, brown sugar, xanthan gum, baking powder, salt and oregano. Mix well and set aside. In a separate bowl, using an electric mixer, beat eggs, canola oil, water, vinegar and spinach until combined. Add dry ingredients and mix just until combined. Stir in feta cheese and sun-dried tomatoes.
3. Spoon batter evenly into each cup of a lightly greased muffin tin. Let stand for 30 mins. Meanwhile, preheat oven to 350°F. Bake for 22 to 25 mins., or until firm to the touch. Remove from pan immediately and serve warm.

Tips:
1. Oil-packed sun-dried tomatoes are not suited to this recipe. For best results, look for soft, pliable sun-dried tomatoes.

Variations:
1. Substitute 1 c. cooked fresh spinach for the frozen.
2. Substitute kale for spinach.
3. Vary the herbs - try basil, marjoram, or rosemary.
4. To make a Loaf: Spoon batter into 9 x 5 x 3 in. loaf pan, lightly greased. Let stand for 30 min. Meanwhile, preheat oven to 350°F (180°C). Bake for 60 to 70 min., or until a cake tester inserted in the center comes out clean. Let cool in pan on a rack for 10 min. Remove from pan and let cool completely on rack.

* Nutritional information does not include suggested side dishes

Calories: 180;   Total Fat: 7g;   Saturated Fat: 2g;   Cholesterol: 40mg;   Total Carbs: 26g;   Fiber: 3g;   Protein: 6g;   Sodium: 340mg;