Spinach Muffins with Chanterelles

For spinach muffins with chanterelles, finely chop the onion and sauté in a pan. Clean and chop the mushrooms and add them.

Steam the mushrooms until soft. Finally, add the spinach to the pan and steam briefly, let everything cool down.

Thoroughly mix eggs, almond flour, coconut milk and baking powder, finely chop parsley and marjoram and add. Fold the steamed chanterelles with the spinach into the egg mixture, mix well and season with salt.

Divide the mixture into 5 muffin cups and bake the spinach muffins with chanterelles for 20-30 minutes at 180 degrees.

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