Full Recipe Details
More great ideas for your lunch box.
Go to our Instagram or Facebook page to see Mark’s videos of all the TodayFM recipes on the Mairead Ronan Show.
- 250g spinach, washed
- 2 eggs
- 150g plain flour
- 150g wholemeal flour
- ½ tsp. bread soda
- 280ml-300ml buttermilk
- 80g butter, melted and cooled
- 150g ricotta or feta (crumbled)
METHOD / INSTRUCTIONS
Preheat the oven to 180ºC
Prepare the muffin tray, add some oil to kitchen paper and use this to grease each section of the muffin tray. Place a small circle of parchment in each section.
Prepare the spinach by adding it to a small pot, let it cook for about 2 minutes. Remove it from the pot and drain off any excess liquid. Chop it up a little.
In a bowl add the plain flour, wholemeal flour, soda and a pinch of salt. Mix this well.
In a separate bowl whisk the eggs and buttermilk, add in the chopped spinach. Mix this mixture into the dry mixture with a wooden spoon or a spatula. Fold in the ricotta without over mixing.
Divide this mixture into prepared muffin tray.
Place in the oven for 25-30 minutes.
Remove from the oven and allow to cool for a few minutes. Use a knife to remove them from the muffin tray. Remove the parchment and place on a wire rack.
Once cool these can be frozen and used as needed.
Tasty Lunch Box Ideas.
Spinach and Ricotta Muffins - Recipes by Dingle Cookery School
Subscribe & Receive Updates, when we launch a new class.
We do not spam. You can unsubscribe anytime.