Recipes
Cheese and Spinach Muffins
In England, muffin is a traditional desert made from rising dough, which is most often enjoyed in winter. Muffins can be toasted, spread with butter and jam and served accompanied with hot tea. In the old Victorian times, they used to be sold on the street.
| Preparation time | 50 min |
|---|---|
| Demanding |  |
| Energetic value | 344 kcal / 1438 kJ |
Ingredients
 | 4 |
|---|---|
| 150 g | fresh spinach |
| 1 teaspoon | salt |
| 3 | eggs |
| 2 tablespoons | olive oil |
| 40 g | pine nuts, chopped |
| 50 g | parmesan cheese, grated |
| 1 teaspoon | Vegeta Chicken Stock Powder |
| 1 tablespoon | chives, chopped |
| 150 g | fresh cheese (cottage cheese), drained well |
| 200 g | flour |
| 2 teaspoons | baking powder (6 g) |
Preparation
- Wash the spinach leaves, cut into strips, salt and let stand about 10 minutes.
- Mix the egg yolk and olive oil well, using electric beaters.
- Add in the pine nuts, parmesan, Vegeta Chicken Stock Powder, chives, cottage cheese and drained spinach. Mix well.
- Combine the flour mixed with baking powder and whipped egg whites, then fold through.
- Place 2-3 tablespoons in a greased muffin tray and cook in preheated oven at 180 C for about 35-40 minutes.
Serving
Remove baked muffins from the tray and serve hot as an entrée.
Tip
Whip the cottage cheese forming a creamy texture, then add into the mix.
