Efrat's Notebook

Spinach and Ricotta Muffins Draft

Small savory muffins with fresh spinach, garlic and ricotta that stays in soft little pockets. I serve them with a cup of goat yogurt.

  • Prep20 min
  • Cook15 min
  • Total35 min
  • Makes30 mini muffins
  • KashrutDairy

What you need

Amount:30

How I make it

  1. Preheat the oven to 340°F (170°C).

  2. Chop the spinach and mix all the ingredients except the ricotta in a bowl.

  3. Add the ricotta and fold gently so the cheese doesn't break up completely.

  4. Pipe or spoon the batter into a mini muffin pan with cups about 2 inches (5 cm) wide and 1½ inches (3.5 cm) deep, filling them three-quarters full.

  5. Bake for about 15 minutes, until golden.

  6. Serve with a cup of goat yogurt.

What I've learned

  • You can swap the ricotta for finely grated kashkaval and add 1/4 tsp finely chopped green chile to the batter.
  • Sometimes I sprinkle Parmesan over the muffins before baking.

Source: ChefEf (chefef.com)