Florentine Muffins (Hearty Spinach-Ricotta Muffins)

Name: Florentine Muffins (Hearty Spinach-Ricotta Muffins)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 150 g Frozen leaf spinach; 50 g Parmesan; 3 TABLESPOONS Pine nuts; 4 TABLESPOONS Basil (3-4 stems); 1 TEASPOON Italian herbs; 250 g creamy ricotta (under no circumstances replace with curd cheese!); 7-10 Tbsp some + 60 g butter; 200 ml Milk; 2 Eggs (Gr. M); 280 g Flour; 3 TSP Baking Powder; 2 TABLESPOONS Sugar; 1⁄2 Tsp Salt

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

150 g Frozen leaf spinach
50 g Parmesan
3 TABLESPOONS Pine nuts
4 TABLESPOONS Basil (3-4 stems)
1 TEASPOON Italian herbs
250 g creamy ricotta (under no circumstances replace with curd cheese!)
7-10 Tbsp some + 60 g butter
200 ml Milk
2 Eggs (Gr. M)
280 g Flour
3 TSP Baking Powder
2 TABLESPOONS Sugar
1⁄2 Tsp Salt

Directions

1
For the extra ingredients, defrost the frozen spinach and drain very well. Grate the parmesan. Roast pine nuts without fat. Take out and let cool down. Wash basil, shake dry and chop finely.
2
Preheat the oven (electric cooker: 190 °C). Butter a 12-piece muffin tin. Melt 60 g butter. Beat hot butter, milk and eggs together with a whisk. In a second mixing bowl, mix flour, baking powder, sugar and salt.
3
Using a rubber spatula or wooden spoon, add the liquid ingredients to the flour mixture and stir only until the two mixtures have just combined.
4
Carefully fold in ricotta, nuts, spinach and all the herbs. Do not stir excessively! Spread the dough evenly into the muffin tin. Bake in a hot oven for 18 minutes. As a cooking test, prick a muffin with a wooden skewer.
5
If the skewers stay clean, the muffins are ready. Stick a little more dough on them, put them back in the oven and bake them a few minutes longer. Leave the muffins to rest in their form for 10 minutes, then take them out and let them cool completely on a cake rack.