Mama Zuquinis Muffin Di Verdura (vegetable Muffins)
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 12
- 9 tablespoons unsalted butter, room temperature, plus more for pan
- 1/2 lb spinach, tough ends trimmed
- 1 medium shallot, chopped
- salt, to taste
- 2 large eggs, lightly beaten
- 1 ounce italian provolone cheese, shredded
- 1/2 cup whole milk
- 2 cups unbleached all-purpose flour
- 2 tablespoons unbleached all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
Recipe
- 1 preheat the oven to 350°f butter and flour a 12-cup muffin pan and place on a baking sheet.
- 2 melt 1 tablespoon of the butter in a large skillet over medium-low heat. add the spinach, shallot and 1 teaspoon salt. cook, stirring, until the spinach is wilted, about 7 minutes. transfer to a blender and purée until smooth.
- 3 in a large mixing bowl, combine the remaining 8 tablespoons butter, eggs, cheese, milk, ¼ teaspoon salt, and puréed spinach. stir with a spoon until smooth.
- 4 in another bowl, whisk together the flour and baking powder then add to the wet ingredients and stir just to combine (the batter will be somewhat dense).
- 5 divide the batter between the muffin cups and bake, rotating the pan halfway through, until a tester inserted comes out clean, 15 to 20 minutes. transfer to a wire rack to cool. serve warm or at room temperature.
No comments:
Post a Comment