Perfect for a snack, brunch or as an appetizer, accompanied by soft cheeses, spinach muffins are ideal freshly baked. They can also be kept in an airtight container for 3–4 days.
Chardonnay Oro Bianco 2021 by Capannelle is our pairing: “Crystal-clear, with a lively straw yellow color embellished with imperceptible golden textures, with a good consistency. On the nose it offers a complex and intense range of fragrances”. For the full review click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine
Ingredients for 8-10 Muffins
- 300 g spinach (baby English spinach)
- Pinch of sea salt
- Pepper, to taste
- 1 large egg
- Zest and lemon juice
- 4 tablespoons water
- 50 ml EVOO
- 300 g wholemeal (whole-wheat) wheat flour, sifted
- 15 g organic baking powder (for savoury cakes)
Method:
- Preheat the oven to 180°C (350°F/Gas 4).
- Lightly grease ten muffin holes.
- Trim the spinach, discarding the stems and thick leaves. Put the spinach in a large pot over medium heat and cook for 8–10 minutes. Halfway through cooking, add a pinch of salt and pepper to taste.
- Lightly beat the egg in a bowl with the salt, grated zest, lemon juice and oil.
- Add the spinach and stir in the flour sifted with the baking powder. Stir to combine well. Pour the mixture into the muffin holes.
- Bake for 15–20 minutes, or until lightly golden. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool.
