Spinach Muffins w. Onions & Ricotta
Savoury Spinach Muffins with Onions & Ricotta
- 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
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.
Calories: 52kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 316mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 0.5mg