1 cup (130 g) superfine white rice flour
½ cup (75 g) cornstarch
½ cup (45 g) soy flour
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum or guar gum
5 tablespoons (75 g) salted butter, melted
¾ cup (200 g) gluten-free low-fat plain yogurt
3 large eggs
1 cup (250 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
1 cup (3½ ounces/100 g) finely grated Parmesan
2 medium tomatoes, diced
2 ounces (60 g) baby spinach leaves (2 cups), rinsed, dried, and roughly chopped
Pinch of salt and freshly ground black pepper
1. Preheat the oven to 325°F (170°C) and line a 12-cup muffin pan with paper liners.
2. Sift the rice flour, cornstarch, soy flour, baking powder, baking soda, and xanthan gum three times into a large bowl (or whisk in the bowl until well combined).
3. Combine the melted butter, yogurt, eggs, milk, Parmesan, tomatoes, spinach, and salt and pepper in a medium bowl. Add to the flour mixture and mix with a wooden spoon until just combined. Pour the batter evenly into the muffin cups until they are two-thirds full.
4. Bake for 15 to 20 minutes, until firm to the touch and a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
PER SERVING: 200 calories; 9 g protein; 10 g total fat; 5 g saturated fat; 19 g carbohydrates; 2 g fiber; 469 mg sodium