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This is a fun side dish. They are kind of like little spinach-cheese pies. And very quick to bring together. They'll be in the muffin cups and ready to be baked before the oven can heat to 400 degrees. Use any good quality grating/melting cheese in this recipe. I think pecorino, cheddar or gouda would also work well.
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Parmesan Spinach Muffins

October 18, 2009

30 min or less active, 60 min or less total, gluten-free, side, spring

This is a fun side dish. They are kind of like little spinach-cheese pies. And very quick to bring together. They'll be in the muffin cups and ready to be baked before the oven can heat to 400 degrees. Use any good quality grating/melting cheese in this recipe. I think pecorino, cheddar or gouda would also work well.

Information

Servings: 6 (2 cakes each)
Time: 10 minutes active; 40 minutes total
Price:
Nutrition (per serving):
Calories: 104.6
Protein: 8.9g
Fat: 3.5g
Saturated fat: 3.5g
Carbohydrates: 3.3g
Fiber: 1.6g
Sodium: 304.3mg
Cholesterol: 86.6mg
High In:
Good Source:
Low In:

Ingredients

  • 12 oz fresh spinach, washed to remove any loose dirt
  • 1/2 cup ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • 2 large eggs
  • 1 garlic clove, minced
  • 1/4 tsp SnP, each

Preparation

  1. Preheat oven to 400 degrees.
  2. Pulse spinach in several batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta, parmesan, eggs, garlic and SnP. Stir to combine.
  3. Coat muffin cups with cooking spray. Divide spinach mixture among the 12 cups and level.
  4. Bake cakes until set, about 30 minutes. Remove from oven and let stand in pan 5 minutes. Loosen edges with a knife and turn out onto a large plate. Serve warm with more grated parmesan on top, if desired.

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