Savory spinach and cheese muffins

Name: Savory spinach and cheese muffins
Ingredients: 200 g frozen spinach; 200 g kashkaval cheese; 2 eggs; 100 ml olive oil; 300 ml yogurt; 3 teaspoons baking powder; 300 g flour; 1 pinch ground ginger; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 20 g butter

Appetizers - Savory spinach and cheese muffins by Corina L. - Recipia

Savory spinach and cheese muffins, made with yogurt and olive oil, with cubes of kashkaval, a firm yellow cheese, that melt in the oven. They travel well to a picnic, with visible greens in the crumb and melted cheese in chunks. I like them warm, straight from the tins. Prep: 20 minutes. Cooking: 18 minutes. Resting: 5 minutes. Total time: 43 minutes. Servings: 6. About 530 kcal and 18 g protein per serving.

Ingredients

200 g frozen spinach
200 g kashkaval cheese
2 eggs
100 ml olive oil
300 ml yogurt
3 teaspoons baking powder
300 g flour
1 pinch ground ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
20 g butter

Preparation

1. Thaw the spinach and squeeze it well to remove the water, then cut the cheese into small cubes. 2. In a bowl, mix the flour with the baking powder, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. 3. In a large bowl, beat the eggs with 100 ml olive oil, with 300 ml yogurt and with the spinach, then season with 1 pinch of ground ginger. 4. Add the flour mixture to the wet mixture and mix until combined. 5. At the end, add the cheese cubes and stir gently. 6. Preheat the oven to 180°C and grease the muffin tins with 20 g butter. 7. Pour the batter into the tins and bake for 18 minutes, until golden on top. 8. Take the muffins out of the oven, let them cool for 5 minutes and serve them warm.

Notes

If you have smaller tins, the muffins bake faster, so check them after 12 minutes. Choose a firm cheese, which stays in pieces and does not fall apart in the batter. Frozen spinach can have large pieces, and these show up as green spots in the crumb, so chop them finely before you mix them in. If the batter looks too soft and does not hold on a spoon, add a spoonful of flour. They are like a savory muffin, with cheese instead of chocolate. They keep in the fridge for up to 3 days, in a closed container, and for a picnic, pack them only once they have cooled completely. Without butter, grease the tins with a little oil. They contain gluten, milk and eggs. They go well with a simple green salad.