Two-Variety Muffins
Two-Variety Muffins is a recipe featuring fresh ingredients in the Muffins category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spinach
- Salt
- 250 g mozzarella
- 250 g flour
- 1 tsp Baking powder
- 2 Garlic cloves
- 3 pickled asparagus spears (jar)
- 200 g yogurt
- 2 Eggs
- 80 ml olive oil
- pepper (ground)
- nutmeg
Instructions
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1.
Preheat the oven to 180°C fan. Line a muffin tin with paper cups.
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2.
Wash, trim and blanch the spinach in salted water briefly. Shock, drain and roughly chop. Drain the mozzarella and dice it finely. Mix the flour and baking powder. Peel and mince the garlic. Drain the asparagus and cut into pieces.
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3.
Whisk the yogurt with the eggs, oil and garlic, then fold in the flour mixture. Stir in the cheese and season the batter with salt, pepper and nutmeg. Take half of the batter and gently fold in the asparagus. Spoon this mixture into six cups. Mix the remaining batter with spinach and fill the rest of the cups. Bake for 25-30 minutes until golden brown. Remove, cool slightly, take out of the tin and serve warm or chilled.
