Spinach and artichoke muffins

Name: Spinach and artichoke muffins
Yield: 6
Ingredients: 185g unsalted butter, chopped, softened; 3 extra-large eggs; 310ml buttermilk; 300g self-raising flour; 50g baby spinach; Finely grated zest of 1/2 lemon; 4 marinated artichoke quarters, drained; 125.00 ml flat-leaf parsley leaves; 50g finely grated parmesan, plus extra to serve; 50g coarsely grated fontina cheese

Rate now

https://healthimprovements.info/recipes/spinach-artichoke-muffins/srny3ey9 — Spinach and artichoke muffins

Jump to recipe

by Phoebe Wood

Feb 22, 2019

These mighty little muffins are packed with enough nutrients to be a meal on their own!

185g unsalted butter, chopped, softened
3 extra-large eggs
1 1/4 cups (310ml) buttermilk, at room temperature
2 cups (300g) self-raising flour, sifted
50g baby spinach
Finely grated zest of 1/2 lemon
4 marinated artichoke quarters, drained
1/2 cup flat-leaf parsley leaves
50g finely grated parmesan, plus extra to serve
50g coarsely grated fontina cheese

Method

1.

Preheat oven to 180°C and grease a 6-hole Texas muffin pan.
2.

For the base muffin mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through flour and 1 tsp salt flakes until combined. Set buttermilk aside.
3.

Whiz spinach, lemon, artichoke and parsley in a small food processor until finely chopped. Add buttermilk from base muffin recipe and whiz to a purée. Fold purée through remaining base muffin ingredients, then fold through cheeses.
4.

Divide among muffin holes and bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Scatter with extra parmesan to serve