Name: Cheesy super greens muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 1/2 cups self-raising flour; 1 Tsp sweet paprika; Sea-salt flakes and freshly ground black pepper, to season; 1/2 cup grated tasty cheese; 2 free-range eggs, lightly beaten; 1 cup milk; 125g butter, melted and cooled; 180g baby spinach leaves; 2 green onions, finely chopped; 2 Tbsp chopped flat-leaf parsley; 1 1/2 tsp chopped thyme leaves, plus extra sprigs, to serve; 3/4 cup finely grated parmesan; 150g fresh firm ricotta

Cheesy super greens muffins

Full of flavour (and vegies)!

Serves 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Cheesy muffins are the quintessential savoury snack. Add in some vegies, and you’ve got all your health and fibre covered as well!

Ingredients

2 1/2 cups self-raising flour

1 Tsp sweet paprika

Sea-salt flakes and freshly ground black pepper, to season

1/2 cup grated tasty cheese

2 free-range eggs, lightly beaten

1 cup milk

125g butter, melted and cooled

180g baby spinach leaves

2 green onions, finely chopped

2 Tbsp chopped flat-leaf parsley

1 1/2 tsp chopped thyme leaves, plus extra sprigs, to serve

3/4 cup finely grated parmesan

150g fresh firm ricotta

Method

Preheat oven to 180°C fan-forced (200°C conventional). Line a 6-hole, 3/4-cup capacity Texas muffin pan with cases.

Put spinach in a heatproof bowl and cover with boiling water. Set aside for 3-4 minutes until spinach has wilted, then drain. Refresh wilted spinach in cold water and squeeze out excess water. Finely chop spinach.

Sift flour, paprika and a pinch of salt into a bowl. Stir in cheese. Season. Add onion, parsley, thyme and half of the parmesan.

Whisk eggs, milk and butter in a jug until combined, adding wilted spinach.

Make a well in centre of flour mixture. Pour in egg mixture. Stir until just combined. Spoon batter into cases. Sprinkle tops with remaining parmesan. Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Cool on a wire rack.

Put ricotta in a bowl and use a wooden spoon to beat until smooth. Season.

Top muffins with ricotta and thyme sprigs. Serve.

Ingredients

Method

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