Introduction
Discover the ultimate shortcut to delicious, nutritious muffins that will revolutionize your quick meal game! These savory spinach and potato muffins are a perfect blend of wholesome ingredients and incredible flavor. Packed with vegetables, cheese, and herbs, they’re ideal for breakfast, snacks, or a light lunch. The best part? You can have them ready in just 10 minutes of preparation!
Ingredients
For the Muffins
- 2 medium potatoes
- 200g fresh spinach
- 1 medium onion
- 150g ricotta cheese
- 3 tablespoons corn starch
- 2 large eggs
- 100g mozzarella cheese (for topping)
Seasonings
- Salt to taste
- Paprika powder
- Dried Provence herbs
- Ground black pepper
- Olive oil for greasing
Step-by-Step Instructions
- Prepare the Vegetables
- Peel and grate potatoes
- Finely chop onion
- Roughly chop spinach
- Squeeze excess moisture from grated potatoes
- Mix the Batter
- In a large mixing bowl, combine grated potatoes
- Add chopped spinach and onion
- Mix in ricotta cheese
- Crack in the eggs
- Add corn starch
- Season with salt, paprika, Provence herbs, and pepper
- Stir until well combined
- Prepare for Baking
- Preheat oven to 400°F (200°C)
- Grease a muffin tin with olive oil
- Divide mixture evenly into muffin cups
- Top each muffin with shredded mozzarella
- Bake
- Place in preheated oven
- Bake for 20-25 minutes
- Cheese should be golden and melted
- Muffins should be firm and slightly crispy on top
Nutritional Information (per muffin)
- Calories: 120-150 kcal
- Protein: 8-10g
- Fat: 7-9g
- Carbohydrates: 10-12g
- Fiber: 2-3g
Cooking Time
- Preparation: 10 minutes
- Baking: 20-25 minutes
- Total Time: 30-35 minutes
- Yields: 6-8 muffins
Expert Cooking Tips
- Use fresh spinach for best flavor
- Squeeze out excess moisture from potatoes
- Don’t overmix the batter
- Use a non-stick muffin tin
- Let muffins cool slightly before removing
Variations and Substitutions
- Use sweet potatoes instead of regular potatoes
- Add feta cheese for extra tang
- Include ham or bacon for non-vegetarian version
- Swap spinach with kale or Swiss chard
- Use gluten-free corn starch for gluten-free option
Frequently Asked Questions (FAQ)
1. Can I freeze these muffins? Yes, freeze in an airtight container for up to 1 month.
2. Are these muffins vegetarian? Yes, they are vegetarian-friendly.
3. Can I make them vegan? Use plant-based cheese and egg substitutes.
4. What can I serve them with? Serve with salad, as a side dish, or with dipping sauce.
5. How to keep muffins moist? Don’t overbake, store in airtight container.
Storage and Make-Ahead Tips
- Cool completely before storing
- Refrigerate up to 3-4 days
- Reheat in oven for crispy texture
- Best enjoyed warm
Enjoy your delicious spinach and potato muffins!