Spinach and Ricotta Muffins







A recipe allowed in a / / / diet.

These salty muffins worth half an hour of your time... anytime! Easy to make, so healthy and so delicious! All you have to do is mixing together baby spinach, eggs, and two types of cheese: ricotta and parmesan, and then bake everything. We've used parmesan to top the muffins, too. Call your healthy-living conscious friends for a visit!

Nutritional Chart

Calories: 255 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 22 g
  • 11 g
  • 16 g

Ingredients Needed for Spinach and Ricotta Muffins

3 ounces of baby spinach, chopped
2 eggs
5 ounces of ricotta
5 ounces of parmesan, grated
2 garlic cloves, crushed
1 tablespoon olive oil
parmesan (optional)

How to Make Spinach and Ricotta Muffins

  1. Add the eggs, ricotta, parmesan, garlic and baby spinach in a bowl, season with salt and pepper and mix them.
  2. Grease a 6 hole muffin tray with olive oil. Add the spinach and cheese mixture to each muffin hole and bake for 20 minutes at 400⁰F/200⁰C.
  3. You can serve the muffins with some grated parmesan on top.

Did you like this recipe?

Click on a star to rate it!

Average rating 4.1 / 5. Vote count: 13

Be the first to rate this recipe.

2 thoughts on “Spinach and Ricotta Muffins”

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top