Spinach muffins

Recipe for untraditional salty muffins with excellent taste and attractive colour.

Cook

Jurgason

Servings

Ready in

30 min.

Difficulty

low

Ingredients


all-purpose flour / plain flour	8.75 868	oz kcal	250	grams
baking powder for gingerbread	2 8	tsp kcal	2	teaspoon
frozen spinach	5.25 39	oz kcal	150	grams
ground black pepper	0 ??	kcal	0
ground nutmeg	0 ??	kcal	0
mozzarella cheese	2.5 172	oz kcal	70	grams
salt	0 ??	kcal	0
semi skimmed milk 1,5%	¾ 96	cup kcal	200	milliliters
semi-hard cheese	2.5 224	oz kcal	70	grams
unsalted butter	1.75 367	oz kcal	50	grams

Recipe

frozen spinach 5.25 oz (150 g) • all-purpose flour / plain flour 8.75 oz (250 g) • baking powder for gingerbread 2 tsp • semi-hard cheese 2.5 oz (70 g) • mozzarella cheese 2.5 oz (70 g) • unsalted butter 1.75 oz (50 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • salt • ground black pepper • ground nutmeg

Defrost spinach and squeeze the water out. Mix in a bowl flour with baking powder, spinach and grated cheese. In the second bowl beat eggs with melted warmish butter, milk, salt, ground black pepper and ground nutmeg. Mix to combine both of these mixtures. If we think it is not salty enough, we can season it with salt or ground black pepper.

Preheat oven and split the dough into prepared forms, fill them about 2/3 full (I recommend to use silicon forms, the muffins do not stick to them. If we use metal muffin pan, we need to grease it with butter and flour it.).