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Spinach parmesan muffins

Spinach parmesan muffins, Prescriptions, Any category, Pastries and desserts, Muffins

Ingredients portion 4

Fresh spinach leaves 350 g

Ricotta cheese ½ cup

Grated parmesan cheese 60 g

Chicken egg (large) 2 pieces

Garlic 1 clove

Salt ¼ teaspoon

Freshly ground black pepper ¼ teaspoon

Cooking instructions 45 minutes

1 Preheat the oven to 200 degrees.

2 In the blender, chop the spinach until smooth (preferably in batches) and transfer to a bowl. Add the ricotta, Parmesan, lightly beaten eggs, chopped garlic, salt and pepper. Mix well.

3 Grease 8 muffin tins with vegetable oil and put the spinach-cheese mixture into them (the tins must be full).

4 Bake for about 20 minutes until tender. Leave in the dish for 5 minutes and then transfer to a plate. Serve warm with a sprinkling of Parmesan.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .