I hope you all had a great New Year’s Eve filled with fun, delicious food, and great company.
I know that many of us are thinking about starting fresh and eating healthier now that we’re in the New Year.
That’s why I wanted to share this recipe for savory muffins filled with light and creamy ricotta cheese, vegetables, and whole wheat flour.
I think it’s super fun to eat veggies in muffin form. It makes them a little more exciting. This recipe is a basic one, with the mild flavors of spinach, red onion, and ricotta.
But it’s also a great base recipe, so you can add some extra flavors to it.
To give you some inspiration for your own twist on these muffins, I’ve included a few different options and ideas for fillings in the recipe section.
Next time I make these, I’m thinking about adding some shredded cheese, garlic, and rosemary.
On busy days, enjoy these healthy and easy-to-grab muffins for a snack or lunch!
Spinach Muffins w. Onions & Ricotta
Ingredients
- 250 g ricotta
- 3-4 medium/large eggs
- 3 dl wholegrain flour spelt, whole wheat, graham
- 2 dl refined flour spelt, wheat
- 2 red onions
- 100 g spinach
- 1 tsp salt
- 2 tsp baking powder
- ¼ cup water
- olive oil
- handful of pumpkin seeds for topping
Optional extra filling
- A handful grated cheese of your choice
- Herbs (basil, rosemary, thyme etc.)
- 5 pieces of salty crisp ham (Serrano, parma)
- 4 cloves garlic
Instructions
- Preheat oven to 450 °F/ 225 °C (using a regular oven, no hot air)
- Slice onions and use a skillet to saut © in olive oil on medium heat until golden. Then add the rinsed spinach and stir for about a minute. Set aside to cool.
- Mix all of the wet ingredients together (use 4 eggs if you add extra filling). Then add all of the dry ingredients, and at last the filling.
- Use a spoon to divide the batter into muffins cup, drizzle with olive oil, extra salt and pumpkin seeds.
- Bake in oven at 450 °F/ 225 °C for 10 minutes, then turn the heat down to 350 °F/ 175 °C and finish them with additional 20 minutes or until firm and golden.
