Ricotta and spinach mini muffins
When 3.30pm hits at work, I'm always craving something to get me through the afternoon. My previous afternoon indulgence was a sugar-filled muesli bar. While the 'all grain' 'low fat' wrapper would ease my guilt, I knew it was wrong and there has to be something else.
So after my lovely neighbour left a fountain of spinach on my doorstep, I chopped it all up and made these little ricotta and spinach muffins.
Quick and cheap to make, they are the perfect kids lunch-time snack, morning tea and party dish. Chop, mix and bake. As easy as that.
One tip - for any leftovers put them in the microwave for 20 seconds and they are soft, delicious and perfect with a dollop of butter.
- ½ cup packed spinach cooked and drained
- 100g ricotta
- 2 tablespoons Greek yoghurt
- 1 egg
- 50g feta
- 2 cups self raising flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 50g melted butter
- ¼ cup milk
- 10 olives chopped
- preheat oven to 220 degrees fan forced
- mix spinach, yoghurt, egg, milk and butter together
- add feta
- add salt and pepper
- add olives
- add self raising flour, sifted
- mix together until well combined
- place around 1 tablespoon of mixture in each mini muffin pan
- cook for 12-14 minutes or until brown
These muffins are easy yet delicious. Serve warm, cold, with butter or plain. They are moist, tasty and fresh. Three later i’m still eating them.