Makes 10 muffins.

Use these addictive, kid-friendly muffins as a warm-up to the main course or as part of a buffet. These contain no flour at all—just a lovely selection of chopped vegetables in an egg batter, topped with feta, caramelized onions and walnuts. From “Love Gluten Free” by Megan McKenna (Hamlyn, 2025).

• Olive oil, for greasing and frying
• 8 eggs
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon sea salt flakes, plus extra for seasoning
• 1 teaspoon. freshly ground black pepper, plus extra for seasoning
• 1/2 cup (1 ounce) fresh spinach, finely chopped
• 2 large tomatoes, finely chopped
• 1/2 cup (3 1/2 ounces) feta cheese, crumbled
• 1 red onion, thinly sliced
• 2 teaspoons brown sugar
• 2 tablespoons crushed walnuts

Preheat oven to 350 degrees F. Grease 10 holes of a muffin tin.

Break eggs into a bowl, add the garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then whisk together. Stir in the spinach and tomatoes.

Spoon the egg mixture into the prepared muffin tin and sprinkle the feta on top. Bake for 10 minutes.

Meanwhile, drizzle olive oil into a small frying pan over medium heat. When hot, fry onion for a few minutes, until translucent. Lower the heat, then add the brown sugar and season with extra salt and pepper. Allow to cook gently for about 10 minutes, until caramelized.

When muffins are done, remove them from the tin. Spoon a little caramelized onion and some crushed walnuts on top of each one and serve immediately.