Muffin Di Verdura (Vegetable Muffins)

Ingredients

• 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

Directions

1. 1

   Preheat the oven to 350°F Butter and flour a 12-cup muffin pan and place on a baking sheet.

2. 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. 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. 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. 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.