Vegetarian ricotta spinach muffins

Vegetarian ricotta spinach muffins with eggs, ricotta and spinach. A satisfying breakfast from the oven that also makes a great snack on the go.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 330 kcal per serving
• Protein: 22 g
• Fat: 18 g
• Carbs: 20 g

Ingredients

• 4 organic eggs
• 150g ricotta
• 50g oat flour
• 100g leaf spinach
• 1 tsp nutmeg

Method

You’ll need: oven · muffin tin · chopping board · knife · mixing bowl · whisk

1. Preheat the oven to 180 °C (160 °C fan), wash the spinach thoroughly and roughly chop it.
2. Crack the eggs into a bowl and mix them with the ricotta, a little salt and the grated nutmeg.
3. Add the oat flour and whisk the batter until smooth and there are no more lumps.
4. Fold the spinach into the batter and divide the mixture evenly between six holes of a muffin tin.
5. Bake the muffins for 20 min until they rise and are golden and firm on top.

Good to know

Savoury muffins are ideal for a quick breakfast. You can make them ahead and just grab them from the fridge on busy mornings.

Swaps

Ricotta → cottage cheese (adds a little more protein but makes the texture of the muffins slightly lumpier).

Cooking tips

Be sure to use silicone moulds. Savoury egg muffins stick really firmly to classic paper cases and are hard to get out in one piece.

Storage

The muffins easily keep in the fridge for four days. Eat them cold or warm them in the microwave for ten seconds.

Allergens

Contains egg and milk. Contains gluten from the oats (unless certified gluten-free).

Frequently asked questions

How long do ricotta spinach muffins keep in the fridge?

The muffins easily keep in the fridge for four days.