Go Back
Print

Spinach + Goat Cheese Mini Muffins

Delicious! Easy to make. Enjoyed by adults and toddlers alike!
Author from What a Good Eater

Ingredients

  • 3 tablespoons unsalted butter divided
  • 2 shallots minced
  • 1 clove garlic minced
  • 1 16 oz package frozen spinach straight from the freezer
  • ½ cup water
  • 2 eggs
  • 1 cup goat cheese crumbly or creamy
  • ½ cup Ricotta cheese
  • ½ cup grated Pecorino Romano
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme1 teaspoon nutmeg ground

Instructions

  1. Preheat oven to 350 degrees
  2. In a large skillet, melt 2 tablespoon butter over medium heat
  3. Add shallots and saute until soft and translucent, about 3 - 5 minutes
  4. Add garlic and saute for 1 minute, stirring continuously to prevent burning
  5. Add frozen spinach and the water
  6. Cook the spinach until thawed, stirring occasionally
  7. Set aside
  8. Whisk the eggs in a medium sized mixing bowl
  9. Add the cheeses, pepper, thyme and nutmeg
  10. Add the spinach mixture to the bowl
  11. Stir to combine and all is incorporated
  12. Grease the mini muffin tins with remaining teaspoon of butter
  13. Fill each muffin tin ¾ full with the mixture
  14. Bake for 20-25 minutes or until the sides appear slightly browned
  15. Once cool, gently run a knife around the circumference of each muffin to remove
  16. To store, place in small airtight containers to refrigerate or freeze.