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. 



Ingredients:
  • 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
Method:

  • 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.


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