Gluten-free savory muffins

Proceedings

In a nonstick skillet, quickly heat spinach with a little oil and garlic until soft.

Let them cool, then combine them-in a bowl-with: eggs, milk, oil, salt and pepper.

Stir well with a ladle, then add grated shredded cheese. Stir again.

Combine flour and sifted baking powder, mix quickly. Pour mixture into muffin molds (nonstick, buttered) and crumble walnuts on top.

Bake the muffins in a static oven at 200° for 40 minutes, then another 20 with heat only at the base of the oven.

Turn off and let the muffins cool in the half-open oven. Serve warm.

Thanks to Vittorio of Noodloves