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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.


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)

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

  • 1 Wash the spinach leaves, cut into strips, salt and let stand about 10 minutes.
  • 2 Mix the egg yolk and olive oil well, using electric beaters.
  • 3 Add in the pine nuts, parmesan, Vegeta Chicken Stock Powder, chives, cottage cheese and drained spinach. Mix well.
  • 4 Combine the flour mixed with baking powder and whipped egg whites, then fold through.
  • 5 Place 2-3 tablespoons in a greased muffin tray and cook in preheated oven at 180 C for about 35-40 minutes.


Whip the cottage cheese forming a creamy texture, then add into the mix.


Remove baked muffins from the tray and serve hot as an entrée.

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