Two cheese high spinach muffins
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Grease
- 150 g Frozen leaf spinach
- 50 g Parmesan (piece)
- 3 TABLESPOONS Pine nuts
- 3-4 Stem(s) Basil
- 60 g Butter
- 280 g Flour
- 3 TSP Baking Powder
- 2 TABLESPOONS Sugar
- 1⁄2 Tsp Salt
- 200 ml Milk
- 2 Eggs (Gr. M)
- 250 g Ricotta (Italian cream cheese; alternatively double cream cheese)
- 1 TEASPOON Italian herbs
- 7-10 Tbsp Muffin baking tray
Directions
- 1
Grease the hollows of the muffin baking tray. Heat up the frozen spinach for about 5 minutes in a pot. Then defrost in a sieve and drain very well. Grate the parmesan. Roast pine nuts in a pan without fat until golden brown.
- 2
Take it out. Wash basil, shake dry, pluck off leaves and chop finely.
- 3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Melt butter in a pot, let it cool down a little. Mix flour, baking powder, sugar and salt in a bowl. In another bowl, beat the liquid butter, milk and eggs with the whisk of the mixer until frothy.
- 4
Gradually stir the flour mixture into the liquid ingredients with a dough scraper. Attention! Stir only briefly until both mixtures have just combined. This makes the spinach muffins ingeniously fluffy.
- 5
Carefully fold the ricotta, spinach, pine nuts, basil and herbs into the dough with a dough scraper. Do not stir excessively! Spread the dough evenly over the hollows of the muffin baking tray.
- 6
Bake in a hot oven for 16-18 minutes. Do not forget to test the chopsticks! Is the dough still moist on the wooden skewer? Bake the muffins for another 3 minutes. If crumbs stick to it, the muffins are ready.
- 7
Remove and let it cool down.
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