Florentine Muffins (Hearty Spinach-Ricotta Muffins)

Name: Florentine Muffins (Hearty Spinach-Ricotta Muffins)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 7-10 Tbsp Ingredients for 12 muffins:; 150 g Frozen leaf spinach; 50 g Parmesan; 3 TABLESPOONS Pine nuts; 4 TABLESPOONS Basil (3-4 stems); 7-10 Tbsp some + 60 g butter; 200 ml Milk; 2 Eggs (size M); 280 g Flour; 3 TSP Baking Powder; 2 TABLESPOONS Sugar; 1⁄2 Tsp Salt; 250 g creamy ricotta; 1 TEASPOON Italian herbs

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

7-10 Tbsp Ingredients for 12 muffins:
150 g Frozen leaf spinach
50 g Parmesan
3 TABLESPOONS Pine nuts
4 TABLESPOONS Basil (3-4 stems)
7-10 Tbsp some + 60 g butter
200 ml Milk
2 Eggs (size M)
280 g Flour
3 TSP Baking Powder
2 TABLESPOONS Sugar
1⁄2 Tsp Salt
250 g creamy ricotta
1 TEASPOON Italian herbs

Directions

1
Defrost 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
Butter a 12-cup 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. Using a rubber spatula or wooden spoon, add the liquid ingredients to the flour mixture and stir only until the two mixtures have combined just enough
3
Carefully fold in ricotta, nuts, spinach and all the herbs. Do not stir excessively! Spread the dough evenly into the muffin tin. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 16-18 minutes. Make a cooking test with a wooden skewer. Let the muffins rest in their form for 10 minutes, then remove them and let them cool completely on a cake rack