Recipe may contain gluten, milk, sesame, egg and wheat.
Spinach and ricotta are the ultimate combo and these muffins make no exception. Ready in just 45 minutes, they’re freezer-friendly and make a great lunchbox filler, too.
200g baby spinach
310ml (1 1/4 cups) buttermilk
150g (1 cup) self-raising flour
160g (1 cup) wholemeal self-raising flour
100g butter, melted, cooled
150g fresh ricotta, crumbled
35g (1/3 cup) coarsely grated cheddar
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Lightly grease a 12-hole 80ml (1/3 cup) muffin pan and line each base with a small round of baking paper.
Step 2Place the spinach(200g baby spinach) in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 1 minute to blanch. Drain and set aside to cool. Squeeze out as much excess water as you can. Pull the leaves apart to separate slightly and coarsely chop.
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Step 3Whisk the eggs (2 eggs) and buttermilk (310ml (1 1/4 cups) buttermilk) in a bowl or jug then stir through the chopped spinach.
Step 4Sift the flours (150g (1 cup) self-raising flour|160g (1 cup) wholemeal self-raising flour) into a large bowl and season. Make a well in the centre. Add the buttermilk mixture, butter (100g butter, melted, cooled) and two-thirds of the ricotta (150g fresh ricotta, crumbled). Fold the mixture together until just combined (do not overmix). Divide among the prepared muffin pans and top with the cheddar (35g (1/3 cup) coarsely grated cheddar) and remaining ricotta.
Step 5Bake the muffins for 25 minutes or until golden brown and the surface is firm when lightly touched. Set aside in the pan for 5 minutes to cool slightly then run a knife around each muffin and carefully lift out. Serve warm or at room temperature.