Easy spinach and ricotta muffins
Delight in the simplicity of these easy spinach and ricotta muffins! Packed with fresh spinach, creamy ricotta, and a touch of cheddar, they're perfect for a quick breakfast or savory snack. Whip up a batch in no time with this straightforward recipe that balances wholesome ingredients and delicious flavors.
- 09 Mar 2025
- Cook time 25 min
- Prep time 20 min
- 10 Servings
- 7 Ingredients
Easy spinach and ricotta muffins are a delicious and nutritious option for breakfast, snack, or even as a side dish. These savory muffins combine the goodness of spinach with the rich flavors of ricotta and cheddar cheese, creating the perfect balance. Whether you're a seasoned home cook or just starting out, this recipe is simple to follow and guarantees great results.
Ingredients:
Instructions:
- If you're using fresh spinach, wash thoroughly and chop it roughly. If using frozen spinach, thaw it completely and drain any excess water.
- Preheat your oven to 375°F (190°C). This allows the oven to be at the right temperature by the time you’re ready to bake.
- Grease a 12-cup muffin tray or line it with paper muffin cups to prevent sticking.
- In a large mixing bowl, lightly beat the eggs. Add the buttermilk and melted butter, and stir until well combined.
- In another bowl, combine the self-raising flour and a pinch of salt. Mix thoroughly.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; it’s okay if the batter is a bit lumpy.
- Fold in the ricotta cheese, grated cheddar cheese, and spinach. Make sure the spinach and cheeses are evenly distributed throughout the batter.
- Spoon the batter evenly into the prepared muffin tray. Fill each cup about 3/4 full to allow space for the muffins to rise.
- Place the muffin tray in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tray for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your spinach and ricotta muffins warm or at room temperature. These muffins make a great snack, breakfast item, or side dish.
Tips:
- Make sure to preheat your oven to 180°C (350°F) to ensure the muffins cook evenly.
- Thaw frozen spinach thoroughly and squeeze out all excess moisture to avoid soggy muffins.
- Mix dry and wet ingredients just until combined to avoid overworking the batter, which could result in dense muffins.
- Fill muffin tins about 2/3 full to allow room for the muffins to rise without spilling over.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These easy spinach and ricotta muffins are the perfect addition to any meal. Their savory flavor and light, fluffy texture make them a crowd-pleaser for any occasion. Enjoy them fresh out of the oven or store them for a quick and nutritious snack later on. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 0.64g | 2% |
| Sugar 0.24g | 0% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 23% |
| Cholesterol 72mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 44mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.31mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 3.64mg | 4% |
| Vitamin E 0.39mg | 3% |
| Vitamin K 60ug | 49% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 120mg | 3% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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