These spinach and potato muffins are the perfect savory snack or meal addition. Combining the earthiness of spinach, the richness of potatoes, and the creaminess of ricotta, these muffins are incredibly delicious and surprisingly easy to make! The mozzarella cheese on top adds a melty, gooey finish that makes them irresistible. They are perfect for breakfast, lunch, or as a side dish to any meal. These muffins are a great way to sneak in some vegetables while enjoying a comforting and flavorful treat.
Preparation Time
- Preparation time: 15 minutes
- Cooking time: 25-30 minutes
- Total time: 40-45 minutes
Ingredients
- 3 potatoes, boiled and mashed
- 130g spinach, fresh or frozen
- 1 onion, finely chopped
- 150g ricotta cheese
- 2 eggs
- Salt, paprika, Provence herbs, and black pepper to taste
- Vegetable oil (for greasing)
- 100g mozzarella cheese, grated (for topping)
Step-by-Step Instructions:
Step 1: Prepare the Vegetables
- Boil and Mash the Potatoes: Peel and boil the potatoes until they are soft, about 10-15 minutes. Once boiled, mash them well and set aside to cool slightly.
- Cook the Spinach: If using fresh spinach, sauté the spinach in a pan with a little oil until wilted. If using frozen spinach, make sure it is thoroughly thawed and drained before using. Set aside.
- Sauté the Onion: In a small pan, sauté the chopped onion in a bit of vegetable oil until golden and soft, about 5-7 minutes.
Step 2: Prepare the Muffin Batter
- Combine the Ingredients: In a large mixing bowl, combine the mashed potatoes, cooked spinach, sautéed onion, ricotta cheese, and eggs. Stir well to combine.
- Season the Mixture: Add salt, paprika, Provence herbs, and black pepper to taste. Mix until the batter is smooth and well-seasoned.
Step 3: Portion and Bake the Muffins
- Grease the Muffin Tin: Grease a muffin tin with vegetable oil or line it with muffin liners.
- Fill the Muffin Cups: Spoon the potato-spinach mixture into the muffin cups, filling each about 3/4 full.
- Top with Mozzarella: Sprinkle the grated mozzarella cheese generously over the top of each muffin for a cheesy, golden crust.
- Bake: Preheat your oven to 180°C (350°F) and bake the muffins for 25-30 minutes, or until they are golden and firm to the touch. You can test the doneness by inserting a toothpick; it should come out clean.
Step 4: Serve
- Let them Cool Slightly: Once baked, remove the muffins from the oven and let them cool for a few minutes before serving.
- Serve Warm: Enjoy the muffins warm, straight out of the oven, or allow them to cool to room temperature for later. They are perfect for breakfast, lunch, or as a snack.
Cooking Tips:
- Adjust Seasonings: Feel free to experiment with your seasonings by adding garlic powder, onion powder, or chili flakes if you like a bit of spice.
- Add Protein: For extra protein, you can add cooked chicken, bacon, or even beans into the batter.
- Storage: These muffins can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well and can be reheated in the microwave or oven.
Nutritional Facts (Per Serving, Estimated)
- Calories: 180 kcal
- Carbohydrates: 20g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 2g
- Sodium: 280mg
Why You’ll Love This Recipe
These spinach and potato muffins are not only delicious but also packed with nutrients. The combination of spinach, potatoes, and ricotta creates a savory, creamy texture that’s both comforting and satisfying. The mozzarella on top adds a melt-in-your-mouth finish. Plus, these muffins are easy to prepare, making them perfect for a busy week. They are also a great way to get some vegetables into your diet while enjoying a flavorful meal.
Health Benefits of This Recipe
Spinach is rich in iron, vitamins A and C, and antioxidants, making these muffins a healthy addition to your diet. Potatoes provide fiber, potassium, and vitamin C. The ricotta cheese and eggs add protein and calcium, making this recipe a well-balanced option for anyone looking for a nutritious, filling meal.
Serving Suggestions
These muffins can be served as a quick snack, a hearty breakfast, or as a side dish to complement grilled meats or a fresh salad. They also make a great lunchbox treat or a healthy addition to a picnic.
Variations to Try
- Add Other Veggies: You can add mushrooms, bell peppers, or zucchini to the muffin mixture for extra flavor and nutrition.
- Cheese Variation: Experiment with different types of cheese, such as feta, goat cheese, or sharp cheddar, for a twist on the flavor.
- Vegan Version: To make this recipe vegan, substitute the eggs with a flax egg and replace the ricotta with a plant-based cheese or silken tofu.
Conclusion
These spinach and potato muffins are a versatile, tasty, and healthy option for any meal. Whether you serve them for breakfast, lunch, or as a snack, they’re sure to become a family favorite. With creamy ricotta, nutritious spinach, and a cheesy top, these muffins are packed with flavor and goodness in every bite.
Frequently Asked Questions
-
Can I make these muffins ahead of time?
Yes, these muffins can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze them for longer storage. -
Can I make these muffins without cheese?
Yes, you can make these muffins without cheese. The ricotta adds creaminess, but you can replace it with a dairy-free option if needed. -
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Just make sure to thaw and drain it before adding it to the muffin batter to avoid excess moisture. -
How can I reheat these muffins?
To reheat, simply place the muffins in the microwave for 20-30 seconds, or heat them in the oven at 180°C (350°F) for 5-10 minutes until warm.