Soft Spinach Muffins
Soft Spinach Muffins
Here is my recipe for beautiful and tasty savoury spinach muffins to enjoy anytime from appetiser to side dish.
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Ingredients for 10 muffins
- Mixed green vegetables 210g (courgettes, peppers, onion, etc.)
- Spinach 60g (leaf or frozen)
- 00 flour 170g
- Milk 120ml
- Whole eggs 3
- Seed oil 80ml/butter 60g
- Parmesan cheese 90g
- Instant yeast 15g
- Salt and pepper
Procedure:
We wash all the vegetables we want to use for a total weight of about 210g, cut the onion and vegetables into very fine cubes so that they can be baked easily.
In a bowl we break 3 eggs, 60g of spinach, add 120ml of milk, 170g of flour and the sachet of yeast without creating lumps, 80ml of oil and 90g of Parmesan cheese and try to obtain a fluid and well amalgamated mass, using the minipimmer.
We can add the vegetables to the mixture and after stirring well, we transfer the mixture into lightly oiled/buttered aluminium ramekins without exceeding half of the container.
Baking:
We bake in a hot oven at 180° for 25 minutes.
Chef Mirko Giacometti⭐️
It only remains for me to wish you bon appétit and see you next recipe.
See you soon..
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