Muffins with spinach, cheese, onion and green garlic.
Full of healthy ingredients, these muffins are absolutely delicious, they are easy to make and you can take them with you for both, snack or lunch.
Equipment
- non-stick tray for 12 muffins
Ingredients
- 2 medium eggs
- 200 gr fresh spinach
- 50 gr grated carrots
- 135 gr grated cheese I used extra mature
- 2 spoons olive oil
- 200 gr sour cream
- 210 gr flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 spoons fresh lemon juice
- 2 green onions
- 2 green garlics or teaspoon of mince garlic cloves
- ½ teaspoon dried oregano
- ½ teaspoon dried basil or 1 tablespoon fresh basil
Instructions
- First prepare the spinach. Boil for 2 or 3 minutes in a pot of water. When it's ready, drain the water and chop it finely. Out of 200 gr fresh spinach I obtained 100 gr spinach boiled and drained of water.
- In a large bowl mix, eggs, spinach, carrots, onions and garlic, basil, oregano, lemon juice, sour cream or milk, oil and cheese.
- Separately in another bowl mix flour, baking powder and baking soda. These are added over the wet ingredients. Mix well with a spoon or spatula. You get a pretty consistent mix that doesn't flow.
- Spray a 12-cup muffin pan with oil or butter. Preheat the oven to 180° C
- The resulting mixture is evenly divided into the 12 forms already prepared, then go to the preheated oven at 200°C for 22-24 minutes. After the first 10 minutes you can lower the temperature to 180°C - 190°C until they are ready.
- Remove the muffins from the shapes immediately after the tray or shapes are no longer very hot, so be careful please. If they remain too long in the tray or silicone shapes, they will get very wet and will not come out of the shapes later.Enjoy!