Cheesy spinach and zucchini muffins

Recipe from: 20 October 2015

Ingredients 13
Servings 2
Minutes 00:20

Ingredients

Serving Change
  • 2
    Tbs
    olive oil
  • 300
    g
    baby spinach - finely chopped
  • 200
    g
    zucchini - grated
  • 1
    pinch
    nutmeg
  • Zest
    half a lemon
  • salt and pepper - to taste
  • 6
    eggs
  • 1
    tsp
    wholegrain mustard
  • 2
    Tbs
    cream cheese - room temperature
  • 1/2
    cup
    Mozzarella - grated
  • 1/2
    cup
    Parmesan - grated
  • 100
    g
    feta - crumbled
  • 1
    handful
    pine nuts
 

Method

00:20
 

Heat the olive oil in a large based pan. Add the spinach and wilt down. This should only take several minutes.

Now add the grated zucchini and cook for several more minutes until the water is completely evaporated. Season with nutmeg, lemon zest, salt and black pepper. Set the spinach mixture aside to cool slightly.

In a large bowl, whisk together the eggs, wholegrain mustard and cream cheese. Stir through the Mozzarella, Parmesan and feta cheese. Add the spinach and zucchini to the egg mixture and fold through.

Preheat the oven to 180º C. Spray a 12 – hole non-stick muffin tin with cooking spray or line with paper cases. Divide the spinach mixture equally into each muffin cup.

Scatter over the pine nuts and bake for 25 minutes until golden and puffed. I usually place the tray under the grill for 2 minutes to brown the muffin tops. Allow to cool for several minutes in the muffin tin before un-moulding. Serve warm or at room temperature.

Recipe reprinted with permission of Bibby'sKitchenat36. To see more recipes, please click here.


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