Veganquiche with leeks and smoked tofu
by
108 recipes
Muffin with spinach and feta
ingredients
servings
6
Baby spinach
60 oz
Feta cheese
30 oz
Wholewheat flour
140 oz
Active dry yeast
5 oz
Sweet paprika
to taste
Eggs
2 unit
Skimmed milk
125 fl oz
Salt
to taste
Pepper
to taste
Dried pine nuts
1 spoon
single courses from world
Muffin with spinach and feta
Muffin with spinach and feta
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A super delicious savory muffin
preparation
step 1
Preheat the oven to 180 ° (160 ° if ventilated) and put 6 cupcake covers in a muffin pan. Spray the liners with spray oil lightly.
step 2
Put the feta and the spinach leaves, finely chopped, in each of the 6 cupcake molds.
step 3
Sift the flour, baking powder and paprika into a large bowl and mix until a homogeneous mixture is obtained.
step 4
Beat the eggs, salt and pepper in a bowl. Add the mixture with the eggs to the flour mixture and mix gently to combine. Be careful not to mix too much.
step 5
Distribute the batter evenly in cupcake covers and press the pine nuts on top of each. Bake in the oven for about 15-20 minutes.
step 6
Leave to cool for 2 minutes and then serve.
step 7
NB Muffins can be kept in the fridge for 5 days or in the freezer for 2 months.
