(It’s Gluten-Free?!) Bleu Cheese and Spinach Puffs (9 servings)
1. Spinach mixture:
• 1 large shallot, minced
• 2 cups fresh spinach, chopped
• 1 tsp. butter
• 1⁄4 cup white wine
2. Batter mixture:
• 1⁄2 cup Egg Beaters-type egg substitute
• 1 egg
• 3⁄4 cup fat-free evaporated milk
• 3⁄4 cup gluten-free all-purpose flour
• 1⁄2 tsp. salt
• 1⁄4 tsp. pepper
• 1⁄4 tsp. garlic powder
• 1⁄4 tsp. Italian seasoning
• 1⁄4 cup bleu cheese (sprinkle on spinach mixture)
Let’s Get Cooking!
Preheat oven to 425°F. Lightly spray nine holes of the muffin pan with non-stick cooking spray.
In a non-stick skillet, sweat the shallot in butter until translucent; add spinach and stir occasionally until wilted. Add in the white wine, and cook until it’s evaporated off. Remove from heat and set aside.
In your blender, whip the Egg Beaters-esque liquid until frothy, add in the egg and repeat. Add evaporated milk and spices, and blend until well mixed and frothy. Add the Gluten-Free flour 1⁄4 cup at a time and pulse a couple times to incorporate. Do not overmix or your puffs will turn out tough.
Put the non-stick sprayed muffin pan in the oven for 1 minute to heat up. Distribute the batter evenly between 9 of the muffin pan holes, then divvy up the spinach mixture on top of the batter and sprinkle with bleu cheese.
Bake for 20 minutes or until puffed golden and cooked through. Immediately remove from muffin tin to a cooling rack. May be enjoyed warm or at room temperature.