Ingredients
Spinach and ricotta muffins
- 80 g Butter
- 1 egg
- 250 g Milk
- 250 g frozen spinach leaves
- 30 g Tasty cheese
- 200 g ricotta cheese
- 350 g Self Raising Flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 200 degrees celcius. Line a muffin pan, or spray with oil.
Melt butter at 80 degrees, 2 min, speed 1. - Add egg and milk and beat 10 seconds, speed 4.
- Add spinach leaves and tasty cheese and mix 5 seconds,
"Counter-clockwise operation" speed 4. - Add flour and mix 10 seconds, "Counter-clockwise operation" speed 4.
- Crumble in the ricotta cheese and manually fold in gently with spatula.
- Spoon mixture into prepared pan. Bake for 25 minutes until the top is golden brown and inserted skewer comes out clean.
Tip
This recipe is baby/toddler friendly as it is low in salt (the only salt content comes from the small amount of tasty cheese and the ricotta, which is a relatively low salt cheese to begin with).
There is no need to squeeze out the water from the thawed spinach leaves as the liquid content of the recipe has already accounted for this.
The final texture of this muffin should be quite moist (and not too crumbly so that there's slightly less mess when feeding little ones!).
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Loved this recipe, yummy, easy and I'm sure they will freeze and toast well too, so none will go to waste