Easy spinach and ricotta muffins
These easy spinach and ricotta muffins blend fresh spinach with ricotta and cheddar cheese, making a nutritious option for breakfast or snacks. They're simple to prepare, ensuring delicious results every time.
Cook time 25 min
Prep time 20 min
Ingredients:
4 cups spinach2 eggs
1.50 cups buttermilk
1 cup self-raising flour
1/2 cup butter
3/4 cup ricotta cheese
1/3 cup cheddar cheese
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.
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.
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!
Easy spinach and ricotta muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for about 20-25 minutes. They are done when the tops are golden and a toothpick inserted into the center comes out clean.
The muffins are done when the tops turn golden brown and a toothpick inserted into the center comes out clean. If there is wet batter on the toothpick, they need more baking time.
Yes, you can substitute regular flour for self-raising flour. If doing so, add 1.5 teaspoons of baking powder per cup of regular flour to achieve similar leavening effects.
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Yes, you can substitute spinach with other vegetables like kale, chard, or zucchini. Just ensure the vegetables are chopped and any excess moisture is removed, particularly in the case of zucchini.
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.
Nutrition per serving
10 ServingsCalories 190kcal
Protein 6g
Carbohydrates 13g
Fiber 0.64g
Sugar 0.24g
Fat 13g
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