Muffin Di Verdura (Vegetable Muffins) Recipe #365536
These easy to make Italian muffins work as a snack or for brunch. For best flavor, use provolone cheese from Italy.
1 hour | 20 min prep
SERVES 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
- Preheat the oven to 350°F Butter and flour a 12-cup muffin pan and place on a baking sheet.
- 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.
- 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.
- 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).
- 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.
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5 stars